Raspberry Yogurt Pops Recipes

RASPBERRY-YOGURT ICE POPS

Raspberry-Yogurt Ice Pops image

So long, ice-cream man -- New York City reader, Amorette Casaus, prefers her own frozen treats, layered with tangy yogurt and sweet-tart raspberries.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 5h

Yield Makes 6

Number Of Ingredients 3

Ingredients

2 cups plain low-fat yogurt
1/2 cup sugar
1/2 cup frozen raspberries (about 3 ounces)

Steps:

In a 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 medium bowl (discard solids).
Dividing evenly, layer yogurt mixtures in six 3-ounce ice-pop molds. Insert ice-pop sticks, and freeze until solid, 4 to 5 hours. To unmold ice pops, run warm water briefly over the molds.

Nutrition Facts : Calories 122 g, Fat 1 g, Fiber 1 g, Protein 4 g

RASPBERRY LEMONADE POPS

Raspberry Lemonade Pops image

Treat your family to these mouth-watering pops made using raspberry, lemonade and Yoplait® Original plain yogurt - a distinctive dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 8h15m

Yield 8

Number Of Ingredients 5

Ingredients

1 can (12 oz) frozen lemonade concentrate
1 cup water
1 cup fresh raspberries
1/2 cup Yoplait® Original plain yogurt
10 ice pop molds and craft sticks (flat wooden sticks with round ends)

Steps:

In 1-quart saucepan, heat lemonade concentrate and water over medium heat just until lemonade concentrate is completely thawed; remove from heat. Cool. In blender, place 3/4 cup of the lemonade mixture, 1/2 cup of the raspberries and 1/4 cup of the yogurt. Cover; blend on medium speed until smooth. Press mixture through small strainer into medium bowl to remove seeds.
Divide mixture evenly among ice pop molds. Freeze 4 hours or until firm.
Divide remaining 1/2 cup raspberries evenly among molds. In small bowl, mix 1 cup lemonade mixture and remaining 1/4 cup yogurt. Divide evenly among molds. Cover each mold with foil; insert stick into each pop. Freeze 4 hours or until firm.
To serve, remove pops from molds.

Nutrition Facts : Calories 99, Carbohydrate 24 g, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 23 mg

RASPBERRY-YOGURT POPS

Raspberry-Yogurt Pops image

Categories Low Fat Raspberry

Yield makes 6

Number Of Ingredients 3

Ingredients

2 cups plain low-fat yogurt
1/2 cup sugar
1/2 cup frozen raspberries (about 3 ounces)

Steps:

In a medium bowl, whisk yogurt and sugar to combine. Transfer 1 cup to a blender and add raspberries; purée until well blended. Strain mixture through a fine sieve into another bowl, pressing to release as much liquid as possible; discard solids.
Dividing evenly, layer plain and raspberry yogurt mixtures in six 3-ounce ice-pop molds. Insert wooden sticks and freeze until solid, about 4 hours (or up to 1 week). To remove, dip bottom of molds in warm water 2 to 3 seconds.
Nutrition Information
(Per Serving)
Calories: 122
Fat: 1.4g (0.8g Saturated Fat)
Protein: 4.4g
Carbohydrates: 23.8g
Fiber: 0.5g

FROZEN YOGURT FRUIT POPS

Frozen Yogurt Fruit Pops image

My grandson, Patrick, who's now in high school, was "Grammy's helper" for years. We made these frozen pops for company and everyone, including the adults, loved them. They're delicious and good for you! -June Dickenson, Philippi, West Virginia

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1 dozen.

Number Of Ingredients 4

Ingredients

2-1/4 cups raspberry yogurt
2 tablespoons lemon juice
2 medium ripe bananas, cut into chunks
12 freezer pop molds or 12 paper cups (3 ounces each) and wooden pop sticks

Steps:

Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary. , Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts : Calories 60 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 23mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

STRAWBERRY-ROSEMARY YOGURT POPS

Strawberry-Rosemary Yogurt Pops image

We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary-or simply omit it. -Carmell Childs, Ferron, Utah

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 6 pops.

Number Of Ingredients 6

Ingredients

1 cup chopped fresh strawberries
2 tablespoons balsamic vinegar
2 tablespoons strawberry preserves
2 fresh rosemary sprigs
1-1/2 cups vanilla yogurt
6 freezer pop molds or paper cups (3 ounces each) and wooden pop or lollipop sticks

Steps:

In a small bowl, mix strawberries, vinegar, preserves and rosemary. Let stand 30 minutes; discard rosemary., Spoon 2 tablespoons yogurt and 1 tablespoon strawberry mixture into each mold or paper cup. Repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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