• 8servings
  • 240minutes
  • 96calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, C, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cup(s) lowfat strawberry yogurt

  2. 1 tablespoon(s) fresh lemon juice

  3. 2 tablespoon(s) light corn syrup

  4. 2 tablespoon(s) sugar , or to taste 2 cup(s) fresh or frozen unsweetened strawberries

Instructions Jump to Ingredients ↑

  1. Have ready eight 3- to 4-oz ice-pop molds and wooden ice-pop sticks.

  2. Purée yogurt, lemon juice, corn syrup, sugar and 1 cup strawberries in a blender or food processor until smooth. Add remaining berries; pulse until mixture is puréed but still has tiny specks of strawberry.

  3. Pour into molds, cover with tops and insert ice-pop sticks. Freeze 4 to 6 hours until hard.

  4. To serve: Remove tops from molds. Dip molds briefly in warm, not hot, water. Gently pull pops out of mold.

  5. Different Takes: Substitute lowfat mango yogurt for the strawberry yogurt and fresh mango chunks for the strawberries or substitute lowfat pineapple yogurt for the strawberry yogurt and fresh pineapple chunks for the strawberries.


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