Raspberry Pops

From BA 6/11

Makes 8 to 10



3 6-ounce containers fresh raspberries
1/2 cup sugar
2 tablespoons fresh lemon juice

Preparation


Purée all ingredients and 3/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to measure about 3 1/2 cups purée. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove from molds and serve.
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nutritional information
Makes 10, 1 serving contains:
Calories (kcal) 81.2
%Calories From Fat 0.0
Fat (g) 0.0
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 19.8
Dietary Fiber (g) 1.1
Total Sugars (g) 18.6
Net Carbs (g) 18.8
Protein (g) 0.7
Sodium (mg) 13.9

Read More http://www.bonappetit.com/recipes/2011/06/raspberry-pops#ixzz1NfiAjTSP