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Ice Pop MoldIt’s time to invest in some ice pop molds. Photo courtesy Tovolo.

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August 2010

Product Reviews / Main Nibbles / Ice Cream & Sorbet

Recipe: Frozen Yogurt Pops

Frozen Yogurt Pops Help You Beat The Heat

 

CAPSULE REPORT: It’s easy to make a healthy frozen treat to help cool off in the dog days of August—and save money over going to the frozen yogurt store.

All you need is fruit, yogurt and and sweetener. Take advantage of the summer peach and nectarine crops or use other favorite fruits such as raspberries or strawberries.


Ice Cream Float History

Ingredients

  • 1 pound ripe peaches (or one 15-ounce can or 3 cups other fresh fruit—see equivalent chart below)
  • 8 ounces low-fat vanilla yogurt or plain nonfat yogurt with 3 packets of your favorite non-caloric sweetener Greek-style yogurt for more richness)
  • Ice pop mold or paper cups plus plastic spoons or ice pop sticks

 

Preparation

  1. Purée fruit in food processor. Add yogurt; blend until smooth.
  2. If you don’t have an ice pop mold, pour mixture into 4-ounce paper cups (you can use plastic but they’re not environmentally friendly).
  3. Partially freeze; then add ice pop sticks. To avoid that woody taste, use plastic spoons in place of sticks (we recycle the spoons from takeout food).
  4. Freeze several hours until firm.

You can make coffee-flavored ice pops or any of your favorite flavors.

Find more frozen delight recipes.

Peach & Nectarine Equivalents

Use this handy conversion chart. It can also be used for apples and other fruits similar in size to peaches and nectarines.

  • 3 to 4 medium peaches = 1 pound
  • 1 pound = 2-3/4 to 3 cups sliced
  • 1 pound = 2-1/4 cups chopped
  • 1 pound = 2 cups puréed
  • 10 ounces frozen = 1 cup slices
  • 16-ounce can = 6 to 10 slices
  • 16-ounce can = 2 cups slices
  • 1 pound dried = 2-3/4 cups
  • 1 pound dried = 5-1/4 cups cooked

 

 

 

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