Yogurt Fruit Pops
This recipe makes 12 servings
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 |
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.
Ingredients
- 4 cups chopped fresh peeled peaches or watermelons or cantaloupes or strawberries
- 1/4 cup liquid honey or granulated sugar
- 1 cup 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
- Keywords : Kid-Friendly; Dessert; Snacks; Yogurt; Freeze or Refrigerate; Peaches; Food Processor;
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