I have a new favorite source for healthy recipes: Eating Well. How have I not heard about this magazine/website? I pride myself on being in the loop when it comes to magazines, but somehow this one slipped through my radar. Now that I’ve discovered it, I have some catching up to do!
It’s been steamy hot in Des Moines the last few weeks and it’s only barely summer, so I’m all about no-cook recipes and even better, popsicles! I can’t wait to try these chocolate-raspberry frozen yogurt pops. Yum!
2 cups fresh or frozen raspberries
3 cups nonfat or low-fat plain yogurt, preferably Greek-style
3-5 tablespoons sugar
1/2 cup mini chocolate chips
Directions: Puree raspberries, yogurt and sugar to taste in a food processor until smooth.
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 un-molding.