Makes 12 Pops
A great way to have fun with the kids! Haven't had the chance to make these yet but please let me know by posting a comment if you try them out!
12 paper or foil baking cups, 2 1/2 inch size
Zest and juices of 1 small lemon
2 cups of plain nonfat yogurt (I recommend Stonyfield french vanilla)
1/4 to 1/2 cup sugar (I would not use sugar but apple juice instead 4 oz) If you use the french vanilla yogurt and the apple juice you will not need sugar. Another idea would be to use a strawberry yogurt. Just try to pick a no added sugar, non fat yogurt.
1 pint of blueberries
12 Popsicle sticks
Line twelve 2 1/2 inch muffin pan cups with fluted paper baking cups. In a bowl, blend the lemon zest, lemon juice, yogurt and sugar until smooth. Stir in the blueberries. Divide the mixture among the paper lined muffin pan cups. Freeze for 1 1/2 hours, or until almost firm; insert a Popsicle stick in the middle of each pop. Freeze until firm, about 2 hours. For longer storage in the freezer, cover with plastic wrap. To serve, peel off the paper liners from the pops; let stand at room temperature 4 to 6 minutes to soften slightly for easier eating.
A great way to have fun with the kids! Haven't had the chance to make these yet but please let me know by posting a comment if you try them out!
12 paper or foil baking cups, 2 1/2 inch size
Zest and juices of 1 small lemon
2 cups of plain nonfat yogurt (I recommend Stonyfield french vanilla)
1/4 to 1/2 cup sugar (I would not use sugar but apple juice instead 4 oz) If you use the french vanilla yogurt and the apple juice you will not need sugar. Another idea would be to use a strawberry yogurt. Just try to pick a no added sugar, non fat yogurt.
1 pint of blueberries
12 Popsicle sticks
Line twelve 2 1/2 inch muffin pan cups with fluted paper baking cups. In a bowl, blend the lemon zest, lemon juice, yogurt and sugar until smooth. Stir in the blueberries. Divide the mixture among the paper lined muffin pan cups. Freeze for 1 1/2 hours, or until almost firm; insert a Popsicle stick in the middle of each pop. Freeze until firm, about 2 hours. For longer storage in the freezer, cover with plastic wrap. To serve, peel off the paper liners from the pops; let stand at room temperature 4 to 6 minutes to soften slightly for easier eating.
Have fun and let me know how they turn out. I hope to make them soon myself.
No comments:
Post a Comment