Mango Yogurt Pops
teaspoon unflavored gelatin
cup peach nectar or apricot nectar
6 ounces cartons vanilla or peach fat-free yogurt with sweetener
26 ounce jar refrigerated mango slices, drained, or one 8-ounce can peach slices, drained
- In a small saucepan combine the unflavored gelatin and peach or apricot nectar. Let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved.
- In a blender container combine gelatin mixture, yogurt, and drained mango or peach slices. Cover and blend until smooth. Spoon mixture into eight 3-ounce paper cups. Cover each cup with foil. Cut a small slit in the center of each foil cover and insert a rounded wooden stick into each. Freeze pops for 4 to 6 hours or until firm.
- To serve, remove the foil and tear paper cups away from pops. Makes 8 pops.
Nutrition Facts(Mango Yogurt Pops)
- Per serving:
- 49 kcal cal.,
- 1 mg chol.,
- 28 mg sodium,
- 10 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet