Chocolate-Raspberry Frozen Yogurt Pops

Recipe Photo: Chocolate-Raspberry Frozen Yogurt Pops
Author
admin
Source of Recipe
EatingWell Magazine July/August 2009
Serves/Makes/Yields
Makes about 10 (3-ounce) freezer pops
Recipe Description

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

 

Ingredients

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.

 

Preparation
  1. Puree raspberries, yogurt and sugar to taste in a food processor until smooth.
  2. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top.
  3. Evenly divide chocolate chips among the molds.
  4. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time.
  5. Insert the sticks and freeze until completely firm, about 6 hours. (Freeze for up to 3 weeks.)
  6. Dip the molds briefly in hot water before unmolding.

 

Equipment: Ten 3-ounce (or similar-size) freezer-pop molds 

 

Nutrition Information

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) 

 

Type of Meal