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Yogurt Ice Pops

 Yogurt Ice Pops
"Fresh-tasting and fun, these strawberry ice pops get smooth, creamy goodness from yogurt," reports Pat Manchur of Sanford, Manitoba.
16 ServingsPrep: 15 min. + freezing


  • Sugar substitute equivalent to 1/3 cup sugar
  • 1 cup cold water, divided
  • 1 envelope unflavored gelatin
  • 3 cups frozen unsweetened strawberries, thawed and drained
  • 2 cups (16 ounces) fat-free strawberry or vanilla yogurt
  • 16 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks


  • In a bowl, combine the sweetener and 3/4 cup cold water. Combine
  • gelatin and the remaining water in a saucepan; let stand for 2
  • minutes. Heat until gelatin is dissolved; remove from the heat.
  • In batches, place the strawberries, sweetened water, gelatin mixture
  • and yogurt in a blender or food processor; cover and process until
  • smooth. Fill molds or cups with about 1/4 cup strawberry mixture;
  • top with holders or insert sticks into cups. Freeze. Yield: 16
  • servings.
Nutritional Facts: 1 ice pop equals 28 calories, trace fat (0 saturated fat), trace cholesterol, 16 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1/2 fruit.