Blueberry Yogurt Popsicles
  • Servings: 6
  • 1 pint fresh blueberries, washed and picked over
  • 1 cup nonfat milk
  • 1/3 cup sugar
  • 1 cup low-fat vanilla yogurt
  1. Place blueberries, milk and sugar in a blender, and blend until smooth. Add yogurt and blend briefly. Pour into eight 5-ounce paper cups. Cover each cup with a piece of foil wrap. Make a small slit in the center of the foil top and insert a wooden craft stick.Stand cups on a tray or in a baking dish. Freeze for 5-6 hours. Remove paper cups either by tearing them off or briefly immersing each cup in warm water then easing them off the popsicle.
  2. Serves 6
  3. Per popsicle: Calories 125, Calories from Fat 8, Total Fat 0.8g (sat 0.3g), Cholesterol 3mg, Sodium 51mg, Carbohydrate 25.5g, Fiber 1.3g, Protein 3.7g