Frozen Yogurt Fruit Pops

From the American Diabetes Association – www.diabetes.org

You can make this recipe with any fruit and flavor of yogurt. Try mango chunks with pineapple yogurt, or kiwi halves with strawberry yogurt. You could also try other toppings like coconut or sprinkles instead of pecans.

 Prep Time: 10 minutes

 Ingredients

Wax paper

12 strawberries, hulled

12 cake pop sticks

½ cup nonfat blueberry Greek yogurt

¼ cup chopped pecans

Directions

1.Line a small baking sheet with wax paper. Set aside.

2.Insert the cake pop sticks into the top part of the strawberry. Do not pierce through the end of the strawberry.

3.Dip each strawberry in the yogurt, shaking so that each strawberry is thinly coated. Use a spoon to help coat the strawberries if needed.

4.Sprinkle 1 teaspoon of pecans over each coated strawberry.

5.Place the strawberry pops on the baking sheet and freeze for 1-2 hours or until the yogurt is frozen. Once the pops are frozen, remove from the wax paper and serve or put in a freezer zip top bag.

Nutrition Facts

Serving Size: 2 pops

Calories 55
Carbohydrate 5 g
Protein 2 g
Fat 3.5 g
Saturated Fat 0.3 g
Sugars 3 g
Dietary Fiber 1 g
Cholesterol 0 mg
Sodium 5 mg
Potassium 95 mg