Monday, July 21, 2008

Raspberry-Yogart Ice Pops

2 c plain low-fat yogurt
1/2 c sugar
1/2 c frozen raspberries (or any other fruit)

In medium bowl, whisk yogurt and sugar to combine. In a blender, place 1 cup yogurt-sugar mixture (reserve the rest) with raspberries; puree until well blended. Press raspberry mixture through a fine-mesh sieve into another bowl (discard solids).

Dividing evenly, layer yogurt mixtures in six 3 ounce ice-pop molds. Insert sticks, and freeze til solid, 4-5 hours. To unmold ice pops, run warm water briefly over the molds.

I let the kids help me because it was so easy. They loved it! And these are sooo good!
from Every Day Food magazine


Erika & Ryan said...

These sound great-I can't wait to try them!!

Erika & Ryan said...

Oh sweet Chandler! What a cute picture!