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Description Edit

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Ingredients Edit

Directions Edit

1. In a small saucepan combine the unflavored gelatin and peach or apricot nectar. Let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved.

2. In a blender container combine gelatin mixture, yogurt, and drained mango or peach slices. Cover and blend until smooth. Spoon mixture into eight 3-ounce paper cups. Cover each cup with foil. Cut a small slit in the center of each foil cover and insert a rounded wooden stick into each. Freeze pops for 4 to 6 hours or until firm.

3. To serve, remove the foil and tear paper cups away from pops. Makes 8 pops.

Other Links Edit

See also Edit

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