Raspberry-Yogurt Pops

Preparation

1. 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.

2. 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