Directions:
- To prepare pop molds, place 8-5oz paper cups into a standard muffin tin. Set aside.
- In a food processor, blend cream cheese and sugar until smooth. Add milk and vanilla and process until creamy. Blend in raspberries to make a chunky mixture.
- Divide mixture into paper cups. Cover the muffin tin tightly with aluminum foil and poke wooden popsicle sticks or plastic spoons through the foil into the center of each cup.
- Place muffin tin in freezer for at least 4 hours, or until frozen solid.
- Remove tin, and peel off foil and paper cups. Serve immediately, or store pops in a resealable plastic bag in the freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.32 Kcal (968 kJ) | ||
| Calories from fat | 38.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 15.93mg | 5% | |
| Sodium | 150.17mg | 6% | |
| Potassium | 172.75mg | 4% | |
| Total Carbs | 44.65g | 15% | |
| Sugars | 41.8g | 167% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 3.62g | 7% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 111.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 173.99 Kcal (728 kJ) | ||
| Calories from fat | 28.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 7% | |
|---|---|---|---|
| Cholesterol | 11.98mg | 5% | |
| Sodium | 112.95mg | 6% | |
| Potassium | 129.94mg | 4% | |
| Total Carbs | 33.59g | 15% | |
| Sugars | 31.44g | 167% | |
| Dietary Fiber | 1.28g | 7% | |
| Protein | 2.72g | 7% | |
| Vitamin C | 5.7mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 83.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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