Avocado Raspberry Pops

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Nutritional Highlights (per serving)

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6 g
Total Fat
5 g
Dietary Fiber
8 g
19 g
Total Carbs


Serves: 4
  ripe, Fresh California Avocados, seeded and peeled
Tbsp.  honey
  5.3-ounce container toasted coconut vanilla nonfat Greek yogurt
  5.3-ounce container raspberry or strawberry nonfat Greek yogurt
cup  fresh or frozen red raspberries
  5-ounce paper cups
  flat wooden sticks

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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.


Calories 150
Total Fat 6 g
Trans Fat 0 g
Saturated Fat 1 g
Unsaturated Fat 3.5 g
Polyunsaturated Fat 1 mg
Dietary Fiber 5 g
Protein 8 g
Total Carbs 19 g
Cholesterol 0 mg
Sodium 35 mg
Potassium 240 mg
Total Sugar 13 g

Vitamin A 65 IU; Vitamin C 12 mg; Calcium 0.4 mg; Iron 0 mg; Vitamin D 0 IU; Folate 40 mcg; Omega 3 Fatty Acid 0.09 g

% Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 10%; Iron 2%



*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Barbara Boyce

Recipe developed by Barbara Boyce of FreshFitnHealthy.com – 2013 Recipe Redux contest

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