1 tspn unflavored gelatin
1/3 cup peach nectar or apricot nectar
2 6- or 8-ounce (180-220g) cartons vanilla or peach
fat-free yogurt with sweetener
1/3 of a 26-ounce (730g) jar refrigerated mango slices,
drained, or one 8-ounce can peach slices, drained
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.
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.(or lickety sticks)
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.
To serve, remove the foil and tear paper cups away from pops. Makes 8 pops.
(If Brady is not drinking much milk I will also add 2 tbspns of MCT Oil and 1/2 cup of Skim milk
powder to these)
1/3 cup peach nectar or apricot nectar
2 6- or 8-ounce (180-220g) cartons vanilla or peach
fat-free yogurt with sweetener
1/3 of a 26-ounce (730g) jar refrigerated mango slices,
drained, or one 8-ounce can peach slices, drained
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.
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.(or lickety sticks)
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.
To serve, remove the foil and tear paper cups away from pops. Makes 8 pops.
(If Brady is not drinking much milk I will also add 2 tbspns of MCT Oil and 1/2 cup of Skim milk
powder to these)
Little Leakers
Mango Yogurt Pops
