| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Lowfat | 8 | Servings | |
INGREDIENTS
| 1 | c | Fat-free or reduced-fat plain yogurt |
| 3 | tb | Light corn syrup |
| 2 | tb | Chocolate syrup |
| 1/2 | ts | Vanilla |
| 2/3 | c | 2% low-fat milk |
INSTRUCTIONS
In re frozen yogurt pops - Prevention online had a recipe too. It's part of their Kids' menus page: http://www.prev.com/children/school/weekone/recipes.html#tues no lemon, tho. In a small bowl, use a fork to stir together the yogurt and corn syrup. Stir in the chocolate syrup and vanilla until well-combined. Add the milk and mix well. Pour the mixture into 8 (6-ounce) ice-pop molds or paper cups, filling each about three-quarters full. Cover the molds with their lids or the paper cups with foil. Insert the sticks (use wooden ice-pop sticks if using paper cups). Freeze until solid. To serve, remove the pops from the mold according to the directions that came with it or peel the paper from the cups. Serves 8. [REF] Copyright =A9 1997 Wire Networks, Inc. and Rodale Press, Inc. All rights reserved. COMMENTS: This is a healthy, inexpensive version of the frozen yogurt pops you find in the supermarket. For fruit pops, use strawberry or raspberry syrup instead of the chocolate. Posted to Digest eat-lf.v097.n224 by KitPATh <phannema@wizard.ucr.edu> on Sep 07, 1997
A Message from our Provider:
“God makes it, we mess it”