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28
AVOCADO RASPBERRY POPS
AVOCADO RASPBERRY POPS
Nutrition Facts
Serves: 4
Ingredients
1 ripe, Fresh California Avocados, seeded and peeled 1 Tbsp. honey 1 5.3-ounce container toasted coconut vanilla nonfat Greek yogurt 1 5.3-ounce container raspberry or strawberry nonfat Greek yogurt 1 cup fresh or frozen red raspberries 4 5-ounce paper cups 4 flat wooden sticksInstructions
Step One: Combine avocado, coconut vanilla yogurt, and honey in blender. Cover and blend until smooth. Divide mixture evenly among paper cups. Tap cups gently on counter to make avocado mixture even within cups and to eliminate any air pockets. Cover cups with foil and insert stick into center of each cup. Freeze for 2 hours or until completely frozen.
Step Two: When first layer is frozen, remove foil from pops. Combine strawberry yogurt and raspberries in blender. Cover and blend until smooth. Spoon mixture into each cup over the frozen avocado layer. Again cover cups with foil with sticks poking through center. Freeze until completely frozen, about 2 hours. To eat, peel off paper cups. Enjoy.
Shopping list
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over