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

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Ingredients

Directions

  • 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; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 3 mg cholesterol; 71 mg sodium. 161 mg potassium; 28 g carbohydrates; 1 g fiber; 22 g sugar; 2 g protein; 0 g trans fatty acid; 680 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

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