Cool down with this low-cal, fruity treat.
plus 2 tbsp. full-fat vanilla yogurt
pure almond extract
raspberries, thawed if frozen
peeled peach chunks (from about 2 ripe peaches or thawed if frozen)
- In a bowl, combine yogurt and almond extract. In a blender, puree
raspberries until smooth; transfer
to a bowl. Clean the blender and
puree peaches until smooth.
- Layer raspberries, peaches, and
yogurt in six 2.5-oz ice pop molds;
repeat until each mold is full. Insert
craft sticks and freeze until set, at least 4 hours or up to 1 week.
PER SERVING 65 CALORIES, 2 G FAT (1 G SATURATED), 2 G PROTEIN, 30 MG SODIUM, 11 G CARB, 2 G FIBER
COST PER POP 56¢
What you'll need: popsicle molds ($10, .com)