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Double Raspberry Parfait Pops

Double Raspberry Parfait Pops


12 oz. raspberries, frozen

12 oz. yogurt, plain, lowfat

2 Tbsp. heavy cream

6 Tbsp. Torani Sugar Free Raspberry Syrup


Place frozen raspberries in blender and puree, set aside. In a medium bowl whisk together to yogurt, heavy cream and Torani Raspberry Sugar Free Syrup. Spoon 2 tablespoons of the raspberry puree into the bottom of 6 ice pop molds, add about 4 tablespoons of the yogurt mixture, and top with the remaining raspberry puree (about 2 tablespoons per mold), dividing evenly. Place handles into molds and freeze until firm, about 6 hours or overnight. To unmold the pops, run hot water over the outside of the mold for a few seconds, and then gently pull on the handle.

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