Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have Caramelized Puff Pastry with Strawberries which we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website, KraftRecipes.com, Everything-Bread.com, Fishlogy.com, Soupssimo.com, and Gourmandia.net for different moods and occasions. Thanks for this appetizing recipe! By the way, here's the link to the mentioned recipe: www.gourmetrecipe.com/recipes/caramelized-puff-pastry-with-strawberries
Raspberry-Banana-Yogurt Freezer Pops
Get your fruit fix year around with a pop that calls for fresh or frozen raspberries, a banana, low-fat yogurt, and a little honey, for sweetness. It's perfect for a post-dinner treat or an afternoon snack any day of the year.
More From Southern Living
Chill: 30 Minutes
Freeze: 6 Hours
- 1 cup low-fat vanilla yogurt
- 1 banana
- 3 cups fresh or frozen raspberries
- 1/2 cup honey
- Craft sticks
- 1. Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz.) pop molds. Top with raspberry mixture, and swirl, if desired. Top with lid of pop mold, and insert craft sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.
- Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.
Only you will be able to view, print, and edit this note.Add Note