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Chocolate chips add a sweet counterpoint to these tangy bright-pink raspberry pops. Strawberries would work equally well.

Source: EatingWell Magazine, July/August 2009


Recipe Summary test

6 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

1 (3-ounce) freezer pop
93 calories; protein 4.7g; carbohydrates 14g; dietary fiber 2.1g; sugars 9.6g; fat 2.8g; saturated fat 1.5g; vitamin a iu 8.1IU; vitamin c 6.4mg; folate 6.3mcg; calcium 38.9mg; iron 0.4mg; magnesium 15.4mg; potassium 68.8mg; sodium 18.2mg; added sugar 9g.

1/2 nonfat milk, 1/2 other carbohydrate