Raspberry-Vanilla Parfait Pops
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 pops
- 5 tablespoons sugar
- Carbohydrate 10 g(3%)
- Cholesterol 6 mg(2%)
- Fat 1 g(2%)
- Protein 2 g(3%)
- Saturated Fat 1 g(5%)
- Sodium 21 mg(1%)
- Calories 58
Preparation In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick. Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. From Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira. Text copyright © 2011 by Charity Ferreira; photography copyright © 2011 by Leigh Beisch. Published by Chronicle Books, LLC.
Preparation In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick. Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. From Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira. Text copyright © 2011 by Charity Ferreira; photography copyright © 2011 by Leigh Beisch. Published by Chronicle Books, LLC.
