Thursday, January 10, 2008

Light Desserts: Yougurt Pops

After grilling a warm bold dinner, you might want something a little light and sweet to finish off the night! Who says Popsicles aren't for the winter?

Yougurt Pops:
Grocery List
(For Strawberry Pops)
2 cups lowfat strawberry yogurt
1 Tbsp fresh lemon juice
2 Tbsp light corn syrup
2 Tbsp sugar, or to taste
2 cups fresh or frozen unsweetened strawberries
How to Make it:
1. Have ready eight disposable Dixie cups 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: Dip bottoms of cups briefly in warm, not hot, water. Gently pull pops out of cup, or tear cup away from pop.

Mango Pops
Substitute lowfat mango yogurt for the strawberry yogurt and fresh mango chunks for the strawberries.

Pineapple Pops
Substitute lowfat pineapple yogurt for the strawberry yogurt and fresh pineapple chunks for the strawberries.

Nutritional Information
makes 8 pops
96 cal.
1 g. fat
1 g. fiber
2 WW points

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