Frozen Ricotta and Fruit PopsOur dietitians' favourite
This is the Frozen Ricotta and Fruit Pops recipe.
- Prep: 15 min
- Freezing: 2 h
- 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)
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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.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 53 mg|
|Vitamin B12:||7 %|
|Vitamin C:||16 %|
|Vitamin D:||5 %|