Apricot-Cheesecake Frozen Pops
- Makes: 8 to 9 servings
- Prep 20 mins
- Freeze 4 hrs
- Stand 10 mins
unpeeled apricot halves in light syrup or peach halves in light syrup, drained
French vanilla or vanilla lowfat yogurt
vanilla or almond extract
finely crushed shortbread cookies (about 10 cookies)
- In a blender or food processor, combine drained apricots, yogurt, honey, lemon juice and vanilla. Cover and blend or process until smooth. Add crushed cookies to apricot mixture; pulse to combine.
- Pour or spoon mixture into nine, 3- to 4-ounce plastic freezer ice-pop molds or eight 3- or 5-ounce plastic or paper cups. Cover each cup with foil. With the tip of a sharp knife, make a small hole or slit in the foil of each. Add wooden sticks or plastic spoons for handles. Freeze for 4 hours or until firm.
- Remove from freezer 10 minutes before serving. To eat, remove from molds. Or remove the foil from plastic or paper cups. Peel paper cups off pops. Makes 8 or 9.
(Apricot-Cheesecake Frozen Pops)Servings Per Recipe 8, fiber (g) 1, sugar (g) 22, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Monosaturated fat (g) 0, sat. fat (g) 1, sodium (mg) 71, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, calcium (mg) 71, Folate (µg) 0, iron (mg) 1, Trans fatty acid (g) 0, chol. (mg) 3, Fat, total (g) 3, Potassium (mg) 161, Riboflavin (mg) 0, cal. (kcal) 142, Thiamin (mg) 0, vit. C (mg) 2, carb. (g) 28, vit. A (IU) 680, pro. (g) 2