Apricot-Cheesecake Frozen Pops

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.

(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.