This raspberry shortcake ice pop recipe makes a delicious and refreshing snack for any time of day. An indulgence that's healthy and tastes great. Adjust the sweetness to your taste by adding more or less sugar as needed.
Ingredients
- 3 cups fresh raspberries
- 0.67 cups plain yogurt
- 0.5 cups cottage cheese
- 6 tablespoons white sugar
Instructions
-
1
Place raspberries in a blender; blend until puréed. Pour purée through a sieve; discard seeds.
-
2
Combine seedless purée, yogurt, cottage cheese, and sugar in a blender; blend until smooth. Pour mixture into ice pop molds or paper cups; insert ice pop sticks into mixture and freeze until solid, at least 4 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Chicken Parmesan
My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Chicken Fajita Pizza
This chicken fajita pizza is a complete meal that makes your mouth water! This can be made with or without chicken for a wonderful vegetarian option!
Chef John's Crab-Stuffed Sole
This stuffed sole recipe turns ordinary, mild sole fillets into something remarkable. Sole is cheap and easy to find, so it's the perfect candidate for this jazzed-up crab stuffing. Serve with lemon wedges and asparagus on the side.