Frozen Ricotta and Fruit Pops
Our dietitians' favouriteThis is the Frozen Ricotta and Fruit Pops recipe.
- Prep: 15 min
- Freezing: 2 h
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)
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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.
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 |
| Selenium: | 6 % |
| Vitamin B12: | 7 % |
| Vitamin C: | 16 % |
| Vitamin D: | 5 % |
