These pops are like a frozen Bellini, except the peach puree is swapped for raspberry in this frozen dessert recipe. Feel free to use leftover Prosecco here--the bubbles don't make it through the freezing process, but the flavor is delicious. Source: EatingWell Magazine, July/August 2016

Nancy Baggett


Ingredient Checklist


Instructions Checklist
  • Mash raspberries with a fork in a 2-quart microwave-safe bowl. Stir in sugar and 6 tablespoons water. Cover with plastic wrap and poke a few holes in the top. Microwave on High for 1 1/2 minutes. Stir, then microwave, covered, on High for 1 minute more. Uncover and let cool for 10 minutes.

  • Strain and press the mixture through a fine-mesh sieve into a bowl, then transfer to a 4-cup measuring cup. Stir in Prosecco, lemon zest, lemon juice and enough water to yield 2 1/4 cups.

  • Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.


Make Ahead Tip: Freeze for up to 1 month.

Nutrition Facts

86 calories; 0.3 g total fat; 1 mg sodium. 67 mg potassium; 18.1 g carbohydrates; 2.7 g fiber; 15 g sugar; 0.6 g protein; 14 IU vitamin a iu; 13 mg vitamin c; 9 mcg folate; 12 mg calcium; 9 mg magnesium; 13 g added sugar;