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Raspberry Shortcake Ice Pops

Raspberry Shortcake Ice Pops

  • Prep

    10 m
  • Ready In

    4 h 10 m
chaychaycote

chaychaycote

A delicious and refreshing snack for any time of day. An indulgence that's healthy and tastes great. Add more or less sugar based on what your taste is.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
1

Sarah Jo

7/23/2013

I used vanilla greek yogurt and Stevia instead of white sugar. I did not bother to strain the seeds, I just threw everything into the blender and pureed everything until well blended. Interesting ice pop. It seems to be missing something I can't put my finger on.

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