- 3/4 cup plain nonfat Greek yogurt
- 2 tablespoons lemon juice, divided
- 1 tablespoon fat-free (skim) milk
- 1 cup sliced strawberries
- 1/2 cup blueberries
- Pop molds
- Pop sticks
Combine yogurt, 1 tablespoon lemon juice, and milk in blender or food processor; blend until smooth.
Combine remaining 1 tablespoon lemon juice and strawberries in blender or food processor; blend until smooth.
Alternately layer blueberries, yogurt mixture, and strawberry mixture in molds.* Cover top of each mold with small piece of foil. Insert sticks through center of foil. Freeze 4 hours or until firm.
To remove pops from molds, remove foil and place bottoms of pops under warm running water until loosened. Press firmly on bottoms to release. (Do not twist or pull sticks.)
*Tip: Greek yogurt is yogurt from which much of the liquid or “whey” has been drained before use. It is available in most major grocery stores.
Yield: 4 servings. Serving size: 1 popsicle.
Nutrition Facts Per Serving:
Calories: 50 calories, Carbohydrates: 8 g, Protein: 4 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 20 mg, Fiber: 1 g
Carbohydrate choices: 1/2 Fruit, 1/2 Meat.
Copyright Diabetic Cooking.