Raspberry Shortcake Ice Pops


"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.

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  • 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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