• 10servings
  • 375minutes
  • 87calories

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Ingredients Jump to Instructions ↓

  1. 2 cup(s) fresh or frozen raspberries

  2. 2 cup(s) nonfat or low-fat plain yogurt , preferably Greek-style (see Tips & Techniques)

  3. 3 tablespoon(s) sugar

  4. 1/2 cup(s) mini chocolate chips

Instructions Jump to Ingredients ↑

  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. 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.

  3. Carb Servings: 1/2 nonfat milk, 1/2 carbohydrate (other). Carbohydrate Servings: 1.


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