This recipe is delicious prepared with any seasonal fruit; these pops use raspberries and strawberries.
1 1/2 cups (375 mL) low-fat plain yogurt
2 tsp (10 mL) fresh lemon juice
1/2 cup (125 mL) apple juice
1 cup (250 mL) fresh strawberries and raspberries, divided
In a blender, whirl yogurt, lemon juice, apple juice and 1/2 cup of berries until smooth. Divide mixture among eight pop moulds. Slice remaining strawberries (leave raspberries whole) and divide them equally among the filled moulds, pushing each berry down inside mixture with a knife. Freeze pops overnight.
Tip: Freezing berries while in season allows you to make this delicious yogurt treat year-round. To freeze fresh berries, wash them, pat dry, lay them out on a sheet pan and put them in the freezer overnight. Then bag them in airtight sandwich bags and store in the freezer. To remove frozen yogurt pops from the moulds, run warm water over sides of the moulds.
Makes eight pops. Per pop: 44 calories, 3 protein, 1 g fat (0 g saturated fat), 7 g carbohydrates, 1 g fibre, 3 mg cholesterol, 33 mg sodium
Best Health magazine, Summer 2013; Photo by Maya Visynei