| 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
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