Gluten Free OREO & Berry Yogurt Pops
10 servings
6h 20min Cook
Ingredient List
- 10 Gluten Free OREO Cookies, chopped
- ¾ cup raspberries
- ½ cup blueberries
- 2 cups plain nonfat Greek-style yogurt
- 1 cup unsweetened coconut milk beverage
- ½ cup sweetened flaked coconut
- 1 Tbsp. sugar
- 2 tsp. coconut extract
Nutritional Information
| Calories | 150 |
| Total fat | 5g |
| Saturated fat | 2.5g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 95mg |
| Total Carbohydrate | 20g |
| Dietary fiber | 2g |
| Total sugars | 12g |
| Added sugars | 9g |
| Protein | 6g |
| Vitamin D | 2% DV |
| Calcium | 6% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Combine chopped cookies and berries in medium bowl; set aside.
- 2Mix remaining ingredients until blended.
- 3Spoon 1/2 the cookie mixture evenly into 10 (3-oz.) frozen pop molds; cover evenly with layers of 1/2 the yogurt mixture. Repeat layers. Tap molds gently on counter to level tops of layers. Insert handle or wooden pop stick into center of each mold.
- 4Freeze 6 hours or until yogurt pops are firm.