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Ingredients
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3 cups fresh raspberries
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â…” cup plain yogurt
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6 tablespoons white sugar
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½ cup cottage cheese
Directions
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Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender 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)
115 | Calories |
2g | Fat |
22g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 115 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 1g | 4% |
Cholesterol 4mg | 1% |
Sodium 95mg | 4% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 15% |
Total Sugars 17g | |
Protein 4g | 9% |
Vitamin C 16mg | 17% |
Calcium 75mg | 6% |
Iron 0mg | 2% |
Potassium 173mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.