Yogurt Fruit Pops
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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.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 64 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 1% |
| vit A | 7% |
| vit C | 17% |
| folate | 2% |
Suggested Recipes
-
4 cups (1 L) chopped fresh fruit (peeled peaches, watermelon or cantaloupe or strawberries)
1/4 cup (50 mL) liquid honey or granulated sugar
1 cup (250 mL) Balkan-style plain yogurt
Preparation:
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.)
Source
Canadian Living Magazine: August 2003
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