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Mango Yogurt Pops
1 tsp unflavored gelatin
1/3 c peach nectar or apricot nectar
2 6- to 8-oz cartons vanilla or peach fat-free yogurt with
sweetener
1/3 of a 26-oz jar refrigerated mango slices, drained, or
one 8-oz can peach slices, drained
Directions:
In a small saucepan combine the unflavored gelatin and peach
or apricot nectar. Let stand for 5 min. Cook and stir over
medium heat until gelatin is dissolved. In a blender container
combine gelatin mixture, yogurt, and drained mango or peach
slices. Cover and blend until smooth. Spoon mixture into eight
3-oz paper cups. Cover each cup with foil. Cut a small slit
in the center of each foil cover and insert a rounded wooden
stick into each. Freeze pops for 4 to 6 hours or until firm.
To serve, remove the foil and tear paper cups away from pops.
Makes 8 Pops.
Dietary Exchanges: .5 Milk
Nutrients Per Serving:
49 Calories
0 g Total Fat
0 g Saturated Fat
1 mg Cholesterol
28 mg Sodium
10 g Carbohydrate
0 g Fiber
2 g Protein
