Frozen Ricotta and Fruit Pops

Our dietitians' favourite

This is the Frozen Ricotta and Fruit Pops recipe.

  • Prep: 15 min
  • Freezing: 2 h
Yields 8 servings
Frozen Ricotta and Fruit Pops

Ingredients

  • 1/2 cup (125 mL) Canadian Ricotta
  • 1/3 cup (80 mL) sugar
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) fresh seasonal fruit (strawberries, blueberries, peaches or nectarines)

Preparation

Cut a few thin slices of fruit and place them on the sides of the popsicle moulds. Reserve.

In a blender, process the rest of the fruit and the other ingredients until smoothly blended together.

Using a small funnel, pour the mix into the moulds and place in the freezer for at least 2 hours.

Remove pops by running moulds under hot water. Enjoy.

Tips

Taste mixture before freezing it and sweeten to taste if necessary. Reserve a small quantity of sliced or diced fruit to add to mixture for a more attractive presentation. Ricotta and fruit served with granola cereal make a delicious breakfast combination.

Alternative fruit pairings: Strawberry-pineapple, banana-raspberry, banana-mango, Pineapple-papaya, Kiwi-avocado.

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Nutrition

Nutritional Information

per serving
Energy: 76 Calories
Protein: 2 g
Carbohydrate: 12 g
Fat: 2 g
Fibre: 0.4 g
Sodium: 21 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 5 % / 53 mg
Vitamin C: 16 %
Vitamin B12: 7 %
Selenium: 6 %
Vitamin D: 5 %