Ingredients

makes 6

　　2 cups plain low-fat yogurt

　　1/2 cup sugar

　　1/2 cup frozen raspberries (about 3 ounces)

　　

Step 1

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.

　　

Step 2

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

Step 3

(Per Serving)

　　

Step 4

Calories: 122

　　

Step 5

Fat: 1.4g (0.8g Saturated Fat)

　　

Step 6

Protein: 4.4g

　　

Step 7

Carbohydrates: 23.8g

　　

Step 8

Fiber: 0.5g

　　Everyday Food: Light