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Yogurt Fruit Pops

By The Canadian Living Test Kitchen

Tested till perfect

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Yogurt Fruit Pops

This recipe makes 12 servings

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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

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