Raspberry-Banana Yogurt Freezer Pops
Yield: 10 Pops
1 cup low-fat vanilla yogurt
3 cups fresh or frozen raspberries, blueberries or strawberries (halved)
½ cup honey
In a blender process 1 cup low-fat vanilla yogurt and 1 banana for 30 seconds or until smooth. Bring 3 cups of fresh fruit and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using the back of the spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill fruit mixture 30 minutes. Pour yogurt mixture evenly into 10 – 2 ounce pop molds. Top with fruit mixture and swirl, if desired. Top with lid of pop mold and insert craft sticks, leaving 1-1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.
Source: Southern Living Magazine – June 2008