It was a scorching-hot day today, so Q and I enjoyed one of these yummy pops this afternoon. I made them for the first time last summer, but I used strawberries instead. You can also use blueberries if you want. Enjoy this healthy and delicious treat before summer is over.
I found this recipe in Southern Living Magazine, June 2008 edition.
1 cup low-fat vanilla yogurt
3 cups raspberries (fresh or frozen)
1/2 cup honey
Process the yogurt and banana in a blender for 30 seconds or until smooth. Bring the 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 for 30 minutes. Pour yogurt mixture evenly into 10 (2-oz) pop molds (I used Dixie cups). 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. Makes 10 pops.