Chocolate-Raspberry Frozen Yogurt Pops
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
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.
- 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. (Freeze for up to 3 weeks.)
- Dip the molds briefly in hot water before unmolding.
Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
Per serving: 87 calories; 3 g fat (2 g sat, 1 g mono); 0 mg cholesterol; 13 g carbohydrate; 5 g protein; 2 g fiber; 18 mg sodium; 69 mg potassium. 1 Carbohydrate Serving Exchanges: 1/2 nonfat milk, 1/2 carbohydrate (other)