Chocolate-Raspberry Frozen Yogurt Pops
10 min Prep
This recipe and commentary can be found at Eatingwell.com
Puree raspberries, yogurt and sugar to taste in a food processor until smooth.
Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Serving Size 18.7 g
|Amount Per Serving|
|Calories 85.7 cals||4%|
|% Daily Value*|
|Kilojoules 358.5 kJ||4%|
|Fat 4.4 g||7%|
|Sodium 1.7 mg||0%|
|Carbohydrate 13.3 g||4%|
|Protein 0.6 g||1%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|