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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.

Recipe by Southern Living June 2008

Gallery

John O'Hagan; Styling: BuffyHargett

Recipe Summary

prep:
10 mins
cook:
5 mins
chill:
30 mins
freeze:
6 hrs
total:
6 hrs 45 mins
Yield:
Makes 10 pops
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.

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