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Frozen Yoghurt Peach Pops

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  • Prep 10 min
  • Total 6 hr 10 min
  • Servings 6
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These simple, frozen fruity yoghurt pops are the perfect after-school snack.
By Betty Crocker Kitchens
Updated Feb 24, 2017
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Ingredients

  • 1 1/4 cups Mountain High™ lowfat vanilla yoghurt
  • 2 cups peeled and sliced frozen (thawed) peaches
  • 3 tablespoons sugar

Steps

  • 1
    In blender, add all ingredients. Cover and blend on medium speed until smooth. If necessary, stop blender and scrape down sides.
  • 2
    Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft sticks into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.

Tips from the Betty Crocker Kitchens

  • tip 1
    To help remove pops from paper cups, carefully run under warm water for a few seconds.
  • tip 2
    Feel free to substitute mangoes in place of the peaches. You may substitute 1 tablespoon honey for the sugar in this recipe.
  • tip 3
    For an extra-creamy pop, use Mountain High™ whole milk vanilla yoghurt.

Nutrition

80 Calories, 1/2g Total Fat, 2g Protein, 17g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
5
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
30mg
1%
Potassium
170mg
5%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
4%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
130%
130%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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