raspberry-shortcake-ice-pops

Raspberry Shortcake Ice Pops

1 Review Add a Pic
  • Prep

    10 m
  • Ready In

    4 h 10 m
chaychaycote
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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.

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Review (1)

Rate This Recipe
Sarah Jo
1

Sarah Jo

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 115 cal
  • 6%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 22 g
  • 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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Avocado Ice Pops

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No Drip Ice Pops