BERRY YUMMY FROZEN YOGURT POPS
This recipe was created for my friend Bill, who told me he couldn’t get his daughter to eat fruit. I asked him what her favorite food was and the response was “ice cream.” (Well, what would you say?) These pops are mostly fruit, with just a little bit of “ice cream” made from low-fat Greek yogurt and sugar substitute. But when the pureed fruit was mixed with it, she couldn’t tell the difference. At just about 60 calories a pop, you can eat these all summer long. Serves 8
¾ cup fresh raspberries
¾ cup fresh blueberries
¾ cup fresh strawberries
⅓ cup granulated Splenda
Two 7-ounce containers 5% Greek yogurt
Pinch of salt
1. Combine all the ingredients in a blender and puree until the mixture is smooth. Pour the mixture into 8 freezer pop molds. Freeze for at least 4 hours and up to 2 days.
2. Run the freezer pop molds under warm water, if necessary, to unmold them.
Healthy Tips
Try a new topping on your toast: sugar-free jams, jellies, and marmalades taste as good as the original versions and have a fraction of the calories. One tablespoon of sugar-free spread contains 10 calories, compared to 49 in the sugary stuff.
