Chocolate-Raspberry Frozen Yogurt Pops
From EatingWell: July/August 2009
Chocolate chips add a sweet counterpoint to these tangy bright-pink raspberry pops. Strawberries would work equally well.
- 2 cups fresh or frozen raspberries
- 2 cups nonfat or low-fat plain yogurt, preferably Greek-style (see Note)
- 3-5 tablespoons sugar
- 1/2 cup mini chocolate chips
- Puree raspberries, yogurt and sugar to taste in a food processor until smooth.
- Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Tips & Notes
- Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
- Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
Per serving: 87 calories; 3 g fat (2 g sat, 1 g mono); 0 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 18 mg sodium; 69 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 nonfat milk, 1/2 carbohydrate (other)
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- Ease of Preparation
- Type of Dish
- Desserts, frozen
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- July/August 2009