This recipe was created for my friend Bill, who told me he couldn’t get his daughter to eat fruit. I asked him what her favorite food was and the response was “ice cream.” (Well, what would you say?) These pops are mostly fruit, with just a little bit of “ice cream” made from low-fat Greek yogurt and sugar substitute. But when the pureed fruit was mixed with it, she couldn’t tell the difference. At just about 60 calories a pop, you can eat these all summer long.

　　

Ingredients

serves 8

　　3/4 cup fresh raspberries

　　3/4 cup fresh blueberries

　　3/4 cup fresh strawberries

　　1/3 cup granulated Splenda

　　Two 7-ounce containers 5% Greek yogurt

　　Pinch of salt

　　

Step 1

Combine all the ingredients in a blender and puree until the mixture is smooth. Pour the mixture into 8 freezer pop molds. Freeze for at least 4 hours and up to 2 days.

　　

Step 2

Run the freezer pop molds under warm water, if necessary, to unmold them.

　　

healthy tips

Step 3

Try a new topping on your toast: sugar-free jams, jellies, and marmalades taste as good as the original versions and have a fraction of the calories. One tablespoon of sugar-free spread contains 10 calories, compared to 49 in the sugary stuff.

　　

nutrition information

Step 4

Fat: 9g (before), 2.8g (after)

　　

Step 5

Calories: 194 (before), 61 (after)

　　

Step 6

Protein: 4g

　　

Step 7

Carbohydrates: 7g

　　

Step 8

Cholesterol: 7mg

　　

Step 9

Fiber: 1g

　　

Step 10

Sodium: 60mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.