Ingredients
-
1 cup fresh raspberries or blueberries
-
2 tablespoon sugar
-
1 tablespoon lemon juice
-
2 - 2 ½ cup vanilla Greek yogurt
Directions
-
In a small saucepan combine fruit, sugar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until thickened, stirring occasionally and using a potato masher to mash mixture as it cooks. (Or puree in a small blender or food processor after cooking.) Transfer to a bowl. Cover; chill 2 hours.
-
Alternate layers of yogurt and fruit mixture in eight to ten 3-ounce ice-pop molds. Insert sticks; cover and freeze overnight. Makes 8.
Prep note
If you don't have molds, pour the mixture into 3-ounce paper cups, cover them with heavy-duty foil (or a double layer of foil), then insert wooden sticks and freeze. Tear off the paper and foil to serve.
Nutrition Facts (per serving)
| 96 | Calories |
| 4g | Fat |
| 13g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 96 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 3g | 15% |
| Cholesterol 14mg | 5% |
| Sodium 34mg | 1% |
| Total Carbohydrate 13g | 5% |
| Total Sugars 11g | |
| Protein 2g | 4% |
| Vitamin C 6.3mg | 7% |
| Calcium 96mg | 7% |
| Iron 0.2mg | 1% |
| Potassium 153mg | 3% |
| Folate, total 4.8mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
