Raspberry Shortcake Ice Pops

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chaychaycote 0

"A delicious and refreshing snack for any time of day. An indulgence that's healthy and tastes great. Add more or less sugar based on what your taste is."
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4 h 10 m servings 115 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


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I used vanilla greek yogurt and Stevia instead of white sugar. I did not bother to strain the seeds, I just threw everything into the blender and pureed everything until well blended. Interestin...

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