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Friday, August 10 2012

Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations.


Fresh Fruit Yogurt Pops
Recipe from 
Servings: Serves 8
     cups  low-fat vanilla yogurt
     teaspoon  vanilla extract
     tablespoon  fresh lemon juice
    1/4  cup  corn syrup
     cups  fresh summer fruit, such as raspberries, pitted cherries, etc.
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and puree until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
nutrition information
Per serving: Calories 100, Total Fat 1 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 21 g, Fiber 1 g, Protein 3 g, Sugar 19 g Percent Daily Values are based on a 2,000 calorie diet 
Posted by: AT 11:26 am   |  Permalink   |  Email