Raspberry Lemonade Pops

Gluten Free
Raspberry Lemonade Pops
495 min.
8
101kcal

Suggestions


Indulge in the refreshing taste of summer with our delightful Raspberry Lemonade Pops! Perfect for warm days, these gluten-free treats are not only a feast for the eyes but also a burst of flavor that will tantalize your taste buds. Imagine the sweet and tangy combination of fresh raspberries and zesty lemonade, all blended into a creamy, smooth texture that melts in your mouth.

These pops are incredibly easy to make, requiring just a handful of simple ingredients and a bit of patience as they freeze to perfection. With a total preparation time of just under 8 hours, you can whip up a batch in no time and have them ready for your next gathering or a fun family treat. Each pop is a guilt-free indulgence, clocking in at only 101 calories, making them a great option for those looking to satisfy their sweet tooth without the extra calories.

Whether you're hosting a summer barbecue, enjoying a picnic in the park, or simply looking for a cool snack to beat the heat, these Raspberry Lemonade Pops are sure to impress. So grab your ice pop molds and get ready to create a deliciously refreshing dessert that everyone will love!

Ingredients

  • 12 oz lemonade concentrate frozen canned
  • cup water 
  • cup raspberries fresh
  • 0.5 cup yogurt plain yoplait®
  • 10  lemon-lime soda pop with round ends)

Equipment

  • bowl
  • sauce pan
  • sieve
  • blender
  • aluminum foil

Directions

  1. In 1-quart saucepan, heat lemonade concentrate and water over medium heat just until lemonade concentrate is completely thawed; remove from heat. Cool. In blender, place 3/4 cup of the lemonade mixture, 1/2 cup of the raspberries and 1/4 cup of the yogurt. Cover; blend on medium speed until smooth. Press mixture through small strainer into medium bowl to remove seeds.
  2. Divide mixture evenly among ice pop molds. Freeze 4 hours or until firm.
  3. Divide remaining 1/2 cup raspberries evenly among molds. In small bowl, mix 1 cup lemonade mixture and remaining 1/4 cup yogurt. Divide evenly among molds. Cover each mold with foil; insert stick into each pop. Freeze 4 hours or until firm.
  4. To serve, remove pops from molds.

Nutrition Facts

Calories101kcal
Protein3.04%
Fat7.57%
Carbs89.39%

Properties

Glycemic Index
5.63
Glycemic Load
0.35
Inflammation Score
-1
Nutrition Score
2.0156521489439%

Flavonoids

Cyanidin
6.87mg
Petunidin
0.05mg
Delphinidin
0.2mg
Malvidin
0.02mg
Pelargonidin
0.15mg
Peonidin
0.02mg
Catechin
0.2mg
Epigallocatechin
0.07mg
Epicatechin
0.53mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:100.5kcal
5.03%
Fat:0.89g
1.37%
Saturated Fat:0.33g
2.09%
Carbohydrates:23.72g
7.91%
Net Carbohydrates:22.62g
8.22%
Sugar:20.3g
22.56%
Cholesterol:1.99mg
0.66%
Sodium:11.7mg
0.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.81g
1.61%
Vitamin C:9.58mg
11.61%
Manganese:0.11mg
5.33%
Fiber:1.1g
4.41%
Calcium:26.18mg
2.62%
Potassium:77.09mg
2.2%
Phosphorus:22mg
2.2%
Magnesium:8.41mg
2.1%
Folate:7.2µg
1.8%
Vitamin B2:0.03mg
1.63%
Vitamin B5:0.16mg
1.58%
Copper:0.03mg
1.26%
Vitamin K:1.29µg
1.22%
Vitamin E:0.18mg
1.19%
Vitamin B1:0.02mg
1.19%
Zinc:0.17mg
1.16%
Vitamin B6:0.02mg
1.08%