THEME: Yogurt Ice Pops
Jamie R
Source: Taste of Home
"Fresh-tasting and fun, these strawberry ice pops get smooth, creamy
goodness from yogurt," reports Pat Manchur of Sanford, Manitoba.
SERVINGS 16
CATEGORY Low Fat
METHOD Freezer
PREP 15 min. TOTAL 15 min.
Artificial sweetener equivalent to 1/3 cup sugar
1 cup cold water, divided
1 envelope unflavored gelatin
3 cups frozen unsweetened strawberries, thawed and drained
2 cartons (8 ounces each) fat-free strawberry or vanilla yogurt
16 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks
In a bowl, combine the sweetener and 3/4 cup cold water. Combine
gelatin and the remaining water in a saucepan; let stand for 2
minutes. Heat until gelatin is dissolved; remove from the heat. In
batches, place the strawberries, sweetened water, gelatin mixture and
yogurt in a blender or food processor; cover and process until
smooth. Fill molds or cups with about 1/4 cup strawberry mixture; top
with holders or insert sticks into cups. Freeze. Yield: 16 servings.
Nutrition Facts One serving: Calories: 28 Fat: 0 g Saturated Fat: 0 g
Cholesterol: 0 mg Sodium: 16 mg Carbohydrate: 6 g Fiber: 1 g Protein:
2 g Diabetic Exch: 1/2 fruit.