Three-ounce paper cups can be used in place of popsicle molds. Spoon yogurt mixture into paper cups, insert wooden stick in center of each and freeze. To prevent popsicles from tipping over, simply stand cups in a muffin pan after filling. To unmold, peel paper cup away.
Ingredients
1
small ripe banana
1
carton (8 ounces) banana fat-free yogurt
1/8
teaspoon ground nutmeg
2
tablespoons mini chocolate chips
1. Slice banana; place in food processor with yogurt and nutmeg. Process until smooth. Transfer to small bowl; stir in chips.
2. Spoon banana mixture into 4 plastic popsicle molds. Place tops on molds; set in provided stand. Set on level surface in freezer; freeze 2 hours or until firm. To unmold, briefly run warm water over popsicle molds until each pop loosens.
Peanut Butter & Jelly Pops
Stir 1/4 cup reduced-fat peanut butter in small bowl until smooth; stir in 1 carton (8 ounces) vanilla nonfat yogurt. Drop 2 tablespoons all-fruit strawberry preserves on top of mixture; pull spoon back and forth through mixture several times to swirl slightly. Spoon into 4 molds and freeze as directed above. Makes 4 servings.
Blueberry-Lime Pops
Stir 1 carton (8 ounces) Key lime nonfat yogurt in small bowl until smooth; fold in 1/3 cup frozen blueberries. Spoon into 4 molds and freeze as directed above. Makes 4 servings.
Banana & Chocolate Chip Pops
