Watermelon Frozen-Yogurt Pops |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 9 pops | 75 | 1gm | 16gm | 2mg | ||||||||
| INGREDIENTS: | ||
| 1/2 cup fresh or frozen unsweetened raspberries | 2 cups watermelon cubes, seeded | 1/2 cup sugar |
| 1/8 teaspoon almond extract | 1 cup plain low-fat or fat-free yogurt, stirred | |
| 1 | In a blender or food processor fitted with a metal blade, puree raspberries. Strain; discard seeds. Puree watermelon with sugar. In medium bowl, combine strained raspberries, pureed watermelon, almond extract, and yogurt. Pour into 9 (3-ounce) paper cups. Place in refrigerator freezer. When partially frozen, or after about 1 hour, insert an ice-pop stick in center of each pop. Freeze until firm. To serve, remove paper cups. |