Chocolate-Raspberry Frozen Yogurt Pops

By weavincanuck

Ingredients

• 2 cups fresh or frozen raspberries
• 2 cups nonfat or low-fat plain Greek yogurt (see Note)
• 3-5 tablespoons sugar
• 1 ⁄2 cup mini chocolate chips

Preparation

Step 1

Puree raspberries, yogurt and sugar to taste in a food processor until smooth.

Chocolate chips add a sweet counterpoint to these tangy bright-pink raspberry pops. Strawberries would work equally well.

Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.