Raspberry Yogurt Popsicle

Raspberry Yogurt Popsicle

As fall is just about here, I would be remiss to not do one final homage to summer…….Raspberry Yogurt Popsicle.

Raspberries are something both Tim and I love. We have them in smoothies……..look for our recipes coming soon……..almost everyday. These popsicles are like a smoothie on a stick.

This last week was a hot one. But of course, we are back in school and the first week of school is notoriously hot! We were lucky in that over the summer our school district put in a new heating and cooling system, so we are all comfy……..until we step outside……..ugh!

So, I wanted to make something cool but still semi healthy……..haven’t quite made the transition to full on healthy………yet! But, these are only 82 calories each!!!!!

Popsicles have been all the rage this year, lots of flavors, some I’m not quite so sure about…….hmmmm. But anyway, these are just a normal mix of flavors that enhance each other. The creaminess of the yogurt, the sweet yummy raspberry, and just a hint of chocolate!

Raspberry Yogurt Popsicle

 So, if you are craving a semi healthy, cool sweet treat………Raspberry Yogurt Popsicles will hit the spot. You can also try our Chocolate Espresso Bean Popsicle for cool coffee treat!

Raspberry Yogurt Pops Collage

Print
Raspberry Yogurt Popsicle

Raspberry Yogurt Popsicle

  • Author: Marty Boyd
  • Prep Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American

Scale

Ingredients

  • 8 ounces vanilla greek yogurt
  • 1 cup almond milk
  • 2 cups frozen raspberries
  • 1/2 cup mini chocolate chips

Instructions

  1. In a large bowl, blend together the greek yogurt and almond milk. Fold in the raspberries.
  2. Using popsicle molds place 1 teaspoon of the mini chocolate chips into each mold.
  3. Pour yogurt mixture into molds. Top with remaining chocolate chips.
  4. Place in freezer for about 1 hour. Place sticks into the molds and continue to freeze for another 6-8 hours.
  5. To remove the popsicles dip in hot water for a few seconds. Pull on the sticks until the popsicle releases. Do not wiggle the stick or the stick will pop out with out the popsicle.
  6. To enjoy later, wrap each pop in plastic wrap and place in a freezer bag.

Keywords: greek yogurt, almond milk, raspberries, chocolate chips, freeze, popsicle

Raspberry Yogurt Pop Label

Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup……….even the name sounds silky and elegant. That is just what this soup is, and it has no cream in it………What you say no cream?????

I know I was amazed too! I have made plenty of cream soup, but they have all got their creaminess from heavy cream. But heavy cream has a lot of calories, and a lot of fat so, what to do to reduce that??

I have seen recipes what have used instant potatoes to thicken soups, so I wondered if a regular potato would work. Low and behold it did! Adding some onion and garlic to the asparagus gave it just the right underlying taste. The only other thing it needed was salt and pepper.

Cream of Asparagus Soup 1

Now, I have have one of those handy immersion blenders, and next to my Kitchen Aide stand mixer, it is one of the best gadgets I own. It works like a blender but with NO, I repeat, No big mess to cleanup after, just plug it in, stick it in your pan, and blend away. There are many versions on the market, do yourself a favor and get one…….. you won’t be sorry.

Now, I did want to add just a touch of cream with out using cream, so sour cream (low-fat) is a great substitute. You just need a small amount to make a big impact.

I garnished the soup with some beautiful reserved asparagus tips that I blanched until just tender crisp, and just a few slivers of parmesan cheese.

Serve it with a rustic loaf of French bread, and it’s a great light lunch or dinner.

Of course, as always if you have your own asparagus …………….Yum! I am still gushing over ours, it is fabulous!

Cream of Asparagus Soup Collage

Print
Cream of Asparagus Soup

Cream of Asparagus Soup

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American

Description

Cream Soup with out the cream!


Scale

Ingredients

  • 1 pound asparagus
  • 2 teaspoons butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 medium russet potato, peeled and diced
  • 4 cups chicken stock
  • 3 tablespoons low fat sour cream
  • Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt butter over low heat. Add onion and garlic, sauté on low for 3-4 minutes.
  2. Trim asparagus, removing tough ends, and cut into 2 inch pieces, reserving the tips for garnish
  3. Add diced potato and asparagus pieces to onion and garlic in the pot. Add chicken stock and season with salt and pepper. Cover and cook for 20-25 minutes or until asparagus is very tender. While asparagus is cooking, blanch tips until tender crisp, cool under running water and set aside for garnish.
  4. Remove from heat and using an immersion blender puree until smooth (alternately you can puree mixture in a regular blender in batches, then return to pot). Stir in sour cream until well blended.
  5. Ladle into serving bowls, garnishing with asparagus tips and parmesan cheese.

Keywords: asparagus, soup, healthy,