#PINKeats: Chocolate-raspberry frozen yogurt pops
With 70-degree days sporadically sneaking into our October forecast the past few weeks, it’s not too late to indulge in a summer-like treat. The combination of chocolate and raspberries speaks of decadence and indulgence. Adding chocolate chips provides a sweet quality to these already tart treats.
These freezer-pops allow you the sweet treat without derailing your diet since they’re primarily made from yogurt. Each freezer pop has 87 calories, 3 grams fat, 0 grams cholesterol, 13 grams carbohydrates, 5 grams protein, 2 grams fiber, 18 mg sodium, and 69 mg potassium.
Chocolate Raspberry Frozen Yogurt Pops
Yields: approximately 10 (3 oz.) freezer pops
2 cups fresh or frozen raspberries
2 cups non-fat or low-fat plain yogurt (Greek-style, preferably)
3-5 tablespoons sugar
½ cup mini chocolate chips
Puree raspberries, yogurt, and sugar (to your taste) in a food processor until very smooth.
Divide the mix evenly amongst the freezer pop molds, stopping approximately 1 inch from the top. Divide the chocolate chips evenly in each mold; stir the chips until combined, removing air pockets at the same time.
Insert sticks and freeze the pops until firm, about 6 hours.
To help loosen the molds after freezing, you can briefly run them under hot water. For optimum freshness, the pops can be kept in the freezer for up to three weeks. Although not required, using Greek-style yogurt instead of regular gives the pops a thicker and much creamier texture. If you’re not too much of a raspberry fan, you can sub them for strawberries and achieve the same results.
What are your favorite frozen yogurt treats?
Photo credit: EatingWell