Frozen Berry Gingernut Yogurt Pops Recipes

Steps:

• Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the biscuit crumbs between 8 paper cups, pressing down with the back of a spoon. Make sure you scrape out every last crumb, then you won't have to wash the processor before the next step.
• Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mixture between 4 of the paper cups. Repeat with the purple berries and remaining ingredients.
• Place a lolly stick into each cup, pushing down into the biscuit base to help it stand up straight. Freeze for at least 4 hrs before serving. To remove the lollies from the cups, tip upside down, and gentle squeeze the cup until the lolly slips out.

Steps:

• In blender, place all ingredients. Cover; blend until smooth.
• Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

Steps:

• Place strawberries, yogurt and banana in blender. Cover and blend until smooth.
• Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.

Steps:

• Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
• Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
• To serve, dip outsides of molds into warm water to loosen.

Steps:

• Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary. , Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Steps:

• Combine all the ingredients in a blender and puree until the mixture is smooth. Pour the mixture into 8 freezer pop molds. Freeze for at least 4 hours and up to 2 days.
• Run the freezer pop molds under warm water, if necessary, to unmold them.
• healthy tips
• Try a new topping on your toast: sugar-free jams, jellies, and marmalades taste as good as the original versions and have a fraction of the calories. One tablespoon of sugar-free spread contains 10 calories, compared to 49 in the sugary stuff.
• nutrition information
• Fat: 9g (before), 2.8g (after)
• Calories: 194 (before), 61 (after)
• Protein: 4g
• Carbohydrates: 7g
• Cholesterol: 7mg
• Fiber: 1g
• Sodium: 60mg

Steps:

• Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl., Top cups with foil; insert pop sticks through foil. Freeze until firm.