Yogurt Fruit Pops 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



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


  • Iron 1.0
  • Folate 2.0
  • Calcium 3.0
  • Vitamin A 7.0
  • Vitamin C 17.0
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Yogurt Fruit Pops