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Coco-Berry Pops

Per Serving

Coco-Berry Pops

Makes: 6 servings
Serving Size: 1 pop
Calories 60
Fat 2.5 g
Saturated Fat 2.1 g
Trans Fat 0 g
Carbohydrate 8 g
Fiber 2 g
Sugars 4 g
Cholesterol 0 mg
Sodium 10 mg
Potassium 150 mg
Protein 2 g
Phosphorus 60 mg
Choices: Fruit 0.5, Fat 0.5
  • Makes: 6 servings
  • Serving Size: 1 pop
  • Preparation Time: 15 minutes
  • Freezing Time: 7 hours

Ingredients

1 cup fresh raspberries
1/2 cup water
4 tsp. granulated sugar substitute, such as stevia, divided
1 cup canned unsweetened light coconut milk
1/2 tsp. vanilla extract
1 cup fresh blueberries
1/4 cup fat-free plain Greek yogurt

Directions

  1. Combine the raspberries, water, and 1 tsp of the sugar substitute in a food processor. Pulse until smooth. Evenly divide the mixture into 6 (4-ounce) ice pop molds. Freeze until almost firm, about 40 minutes.
  2. In a separate bowl, whisk together 1½ tsp of the sugar substitute, the coconut milk, and the vanilla. Remove the molds from the freezer and evenly pour the coconut mixture on top of the raspberry mixture. Fill each mold 2/3 of the way. Freeze until set but not firm, about 30 minutes.
  3. Combine the blueberries, yogurt, and remaining 1 1/2 tsp of the sugar substitute in a food processor. Pulse until smooth. Remove the molds from the freezer. If you’re using ice pop sticks, insert them through the coconut layer, then evenly pour the blueberry mixture on top. If you’re using mold covers, top the coconut mixture evenly with the blueberry mixture, then insert the mold covers. Freeze until frozen, about 6 hours or overnight. 
  4. Remove pops from the molds and serve at once.

Recipe adapted from Latin Comfort Foods Made Healthy by Ingrid Hoffmann. Available fall 2018 from shopdiabetes.org, 800-232-6733, or bookstores nationwide.

 

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