Happy Tasty Tuesday!
I thought it would be a good idea this week to share a recipe that would work for the 4th of July as well as one that would work all summer long to keep cool! You can always adjust what berries/fruit you want to add for a variety of colors/tastes.
1 cup low-fat vanilla yogurt
3 cups fresh or frozen raspberries
1/2 cup honey
Process yogurt and banana in a blender for 30 seconds or until smooth. Bring raspberries and honey to a boil ina 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 back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2 oz.) pop molds. Top with rasperry 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 completey frozen.
Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.
Recipe courtesy of Southern Living