Raspberry-Yogurt Pops

1. 1

   In a medium bowl, whisk yogurt and sugar to combine.

2. 2

   Transfer 1 cup to a blender and add raspberries; puree until well blended.

3. 3

   Strain mixture through a fine sieve into another bowl, pressing to release as much liquid as possible; discard solids.

4. 4

   Dividing evenly, layer plain and raspberry yogurt mixtures in six 3-ounce ice-pop molds.

5. 5

   Insert wooden sticks and freeze until solid, about 4 hours (or up to 1 week).

6. 6

   To remove, dip bottom of molds in warm water 2 to 3 seconds.

7. 7

   (Per Serving)

8. 8

   Calories: 122

9. 9

   Fat: 1.4g (0.8g Saturated Fat)

10. 10

    Protein: 4.4g

11. 11

    Carbohydrates: 23.8g

12. 12

    Fiber: 0.5g

No additional tips available.