Raspberry Shortcake Ice Pops Recipe

  • 3 cups fresh raspberries
  • 2/3 cup plain yogurt
  • 6 tablespoons white sugar
  • 1/2 cup cottage cheese
  1. Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.