cup unsweetened peach or apricot nectar
1 teaspoon unflavored gelatin
2 6-8 ounce peach fat free light yogurts
8 ounces fresh, canned or frozen mango slices
1. Cominbine the peach or apricot nectar and unflavored gelatin in a small saucepan. Let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved.
2. Combine gelatin mixture, yogurt, and mango in blender. 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 an rounded wooden. Freeze pops for 4-6 hours.
3. Remove foil and tear away paper cup to serve.
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