- 2 cups (16 ounces) strawberry yogurt
- 1 can (8 ounces) unsweetened crushed pineapple
- 1 tablespoon honey
- 2 to 3 drops red food coloring, optional
- In a food processor or blender, combine the yogurt, pineapple, honey and food coloring if desired; cover and process until smooth.
- Pour 1/4 cupfuls into 10 plastic molds or 3-oz. paper cups; top with holders or insert wooden sticks. Freeze until firm, about 8 hours or overnight. Yield: 10 servings.
Originally published as Fruity Yogurt Ice Pops in Light & Tasty June/July 2002, p12
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