Wednesday, November 26, 2008

Raspberry Popsicle Parfaits

This recipe serves: 8
Preparation time: 10 minutes


1 1/2 cups raspberry low-fat frozen yogurt, slightly softened
1/2 cup raspberries
1 cup vanilla low-fat frozen yogurt

Cooking Instructions

1. Mix the raspberry frozen yogurt and raspberries together in a glass measuring cup. Divide the mixture among the popsicle molds, filling to about 2/3 full. Freeze for 20 minutes.

2. Soften the vanilla frozen yogurt and fill the remaining 1/3 of the popsicle molds with it.

3. Snap the lids on the molds into place and insert a wooden popsicle stick through the opening in each lid.

4. Freeze overnight. (These can be made in advance and stored in the freezer.)

5. To unmold, unsnap the lid and gently squeeze the bottom and sides of the mold with one hand while pulling the stick with the other. If the pops don't come out easily, run the molds under warm water for 5 seconds and then remove the pops.

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