With smooth yogurt and sweet raspberries, these Dixie Cup delights are the perfect healthy alternative to ice-cream–truck treats!
1/2 pint fresh raspberries, divided
1 1/2 cups low-fat vanilla yogurt, divided
2 Tbs. apple juice
1. Cut 1/2 fresh raspberries in half; lightly crush. In bowl, gently fold crushed raspberries into 1 cup vanilla yogurt. Divide yogurt mixture evenly among four 3 oz. wax-coated paper drinking cups, like Dixie.
2. In mini processor, pulse remaining raspberries and apple juice 30 sec. or until smooth. Spoon 1 Tbs. pureed mixture into each cup. In bowl, combine remaining pureed mixture and vanilla yogurt; spoon into cups.
3. Cover cups with foil. Make slit in center of foil and insert 1 Popsicle stick. Freeze cream pops 4 hrs., or until set. Peel away foil and cups before serving.
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