Raspberry-Yogurt Pops

Ingredients:

• 3 cups fresh or thawed frozen unsweetened raspberries
• 1 ripe banana
• 1 (6 oz.) container plain fat-free yogurt
• 1 tsp. vanilla extract
• 1/2 cup light coconut milk
• 3 tbsp. honey
• 1/2 tsp. grated lemon zest
• 1 tbsp. fresh lemon juice

Makes 8 Servings (1 ice pop per serving)

1. Put raspberries in a food processor and process until smooth. Pour puree through fine-mesh sieve set over medium bowl, pressing hard to extract as much puree as possible. Discard seeds.
2. Combine raspberry puree, banana, yogurt, vanilla, coconut milk, honey, lemon zest and juice in food processor; process until smooth.
3. Divide raspberry mixture evenly among 8 ice-pop molds. Insert wooden craft stick into each mold. Cover and freeze until firm, at least 4 hours or up to 1 day.
4. To serve, dip bottom of each mold into hot water about 10 seconds to loosen. Remove pops from molds.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you loved popsicles or creamsicles as a kid, you will devour these. The great thing about these sweet treats is that you know what's in them: whole fruit, vanilla, yogurt and honey. The only sugars in these treats are the natural sugars from the fruit. I highly recommend adding vanilla extract to the yogurt mixture because vanilla goes well with fruit. You can use any berry in this recipe and your yogurt pops will still be delicious. If you don't have any ice-pop molds, Use 8 wax-coated paper cups and wooden craft sticks. Just fill the cups with the berry mixture and cover tightly with foil; poke the sticks through the foil (this will keep the sticks upright while the mixture freezes.)