Yogurt Fruit Pops

Author: Canadian Living

Frozen pops made with fresh fruit taste better and are a healthier choice than the commercial variety. The paper muffin-cup liners help catch drips.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: August 2003

Ingredients

  • 4 cups chopped fresh peeled peaches
  • 4 cups chopped fresh peeled watermelons
  • 4 cups chopped fresh peeled cantaloupes
  • 4 cups chopped fresh peeled strawberries
  • 1/4 cup liquid honey
  • 1/4 cup granulated sugar
  • 1 cup Balkan-style plain yogurt

Method

In food processor, purée fruit with honey; stir in yogurt. Pour into ice-pop moulds or paper cups. Using knife, cut slit in centre of each of 12 paper muffin-cup liners; place upside down on each mould. Push stick through each slit into fruit mixture. Freeze until solid, about 4 hours. (Make-ahead: Freeze for up to 1 week.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 14 mg
  • Protein 1 g
  • Calories 64.0
  • Total fat 1 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Yogurt Fruit Pops

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