Mango Yogurt Pops
- 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.,
- 0 g fat
- (0 g sat. fat,
- 1 mg chol.,
- 28 mg sodium,
- 10 g carb.,
- 0 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet