Difference between revisions of "Mango Yogurt Pops"
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== Description == | == Description == | ||
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* 2 6- or 8-ounce cartons [[vanilla]] or [[peach]] fat-free [[yogurt]] with sweetener | * 2 6- or 8-ounce cartons [[vanilla]] or [[peach]] fat-free [[yogurt]] with sweetener | ||
* 1/3 of a 26-ounce jar refrigerated [[mango]] slices, drained, or one 8-ounce can [[peach]] slices, drained | * 1/3 of a 26-ounce jar refrigerated [[mango]] slices, drained, or one 8-ounce can [[peach]] slices, drained | ||
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1. In a small saucepan combine the [[gelatin|unflavored gelatin]] and [[peach]] or [[apricot]] nectar. Let stand for 5 minutes. Cook and stir over medium heat until [[gelatin]] is dissolved. | 1. In a small saucepan combine the [[gelatin|unflavored gelatin]] and [[peach]] or [[apricot]] nectar. Let stand for 5 minutes. Cook and stir over medium heat until [[gelatin]] is dissolved. | ||
Latest revision as of 14:15, 15 July 2012
Description
.
Ingredients
- 1 teaspoon unflavored gelatin
- 1/3 cup peach nectar or apricot nectar
- 2 6- or 8-ounce cartons vanilla or peach fat-free yogurt with sweetener
- 1/3 of a 26-ounce jar refrigerated mango slices, drained, or one 8-ounce can peach slices, drained
Procedures
1. In a small saucepan combine the unflavored gelatin and peach or apricot nectar. Let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved.
2. In a blender container combine gelatin mixture, yogurt, and drained mango or peach slices. Cover and blend until smooth. Spoon mixture into eight 3-ounce 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.
3. To serve, remove the foil and tear paper cups away from pops. Makes 8 pops.
