Make the vanilla-yogurt mix: Stir together all ingredients.
Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds; freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.
Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.
Storage: Ice pops can be frozen for up to 1 week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (116g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1398.7mg||48 %|
|Potassium 114.6mg||3 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 11.7g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 58
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