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Mango Yogurt Pops
Ingredients
-
1
teaspoon unflavored gelatin
-
1/3
cup peach nectar or apricot nectar
-
2
6 - 8 ounces cartons vanilla or peach fat-free yogurt with sweetener
-
1/3
26 ounce jar refrigerated mango slices, drained, or one 8-ounce can peach slices, drained
Directions
1. 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.
2. 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.
3. To serve, remove the foil and tear paper cups away from pops. Makes 8 pops.
Nutrition Facts
(Mango Yogurt Pops)
- Servings Per Recipe 8,
- Calories 49,
- Protein (gm) 2,
- Carbohydrate (gm) 10,
- Cholesterol (mg) 1,
- Vitamin A (IU) 243,
- Vitamin C (mg) 4,
- Sodium (mg) 28,
- Calcium (DV %) 61,
- Milk () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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