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Fresh Fruit Yogurt Pops

I would have a hard time serving – or bringing – a dessert straight out of the freezer section to a summer get-together. But I would make and even take these Yogurt Pops, which are super-easy (just blend, pour and freeze), mouthwateringly good and way better for you than sugar-laced store-bought offerings.

Even though this recipe calls for a little corn syrup to keep the fruit-yogurt combination from turning into a block of ice (you could also use honey or brown rice syrup), the main components are simple, whole foods: yogurt and fresh fruit.

That's an important point, now that nutritionists point to processed foods – such as the juice concentrates used to sweeten many frozen treats – as a possible cause for obesity. And at only 100 calories a pop, these icy treats definitely put the deep freeze on dessert-time overindulgence.

Feel free to play around with fruit combinations.

8 servings

• 2 cups low-fat vanilla yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1/4 cup corn syrup
• 2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.

 

Place the yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in a blender or food processor, and puree until smooth. Add the remaining fruit and pulse 3 or 4 times, or until fruit is broken down into small pieces.

Pour the mixture into eight 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.

Note: If you don't have popsicle molds, pour the mixture into small paper cups, cover with plastic wrap and insert toothpicks or sticks through the plastic wrap. Freeze, remove plastic wrap, then peel away the cups to enjoy.

Per serving: 100 calories, 3 g protein, 1 g fat (0 g saturated), 21 g carbohydrates, 5 mg cholesterol, 55 mg sodium, 1 g fiber.

 

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