Raspberry Shortcake Ice Pops
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Ingredients4 h 10 m servings 115 cals
Original recipe yields 6 servings
- Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.
Per Serving: 115 calories; 1.6 g fat; 22 g carbohydrates; 4.3 g protein; 4 mg cholesterol; 95 mg sodium. Full nutrition
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