Fruit and low-fat yogurt make these not-too- sweet pops a healthy alternative to ice cream.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
freeze:
4 hrs
stand:
10 mins
total:
4 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • (Or fill 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 pop sticks or plastic spoons for handles.) Freeze for 4 hours or until firm. Remove from freezer 10 minutes before removing molds to serve.

  • Remove from freezer 10 minutes before removing molds to serve. Makes approximately 8 servings.

Nutrition Facts

142 calories; fat 3g; cholesterol 3mg; saturated fat 1g; carbohydrates 28g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 22g; protein 2g; vitamin a 680.3IU; vitamin c 1.8mg; thiamin 0mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 0mcg; vitamin b12 0.2mcg; sodium 71mg; potassium 161mg; calcium 70.7mg; iron 0.5mg.
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