And as a nice starter:
Mango Yogurt Pops
Makes 8 pops
Prep: 15 minutes
Freeze: 4 to 6 hours
1 teaspoon unflavored gelatin
1/3 cup peach nectar or apricot nectar
2 6- or 8-ounce cartons vanilla or peach fat-free yogurt with sweetener
1/3 of a 26-ounce jar refrigerated mango slices, drained, or one 8-ounce can peach slices, drained
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.
Nutritional facts per serving
calories: 49, total fat: 0g, saturated fat: 0g, cholesterol: 1mg, sodium: 28mg, carbohydrate: 10g, fiber: 0g, protein: 2g, vitamin C: 6%, calcium: 6%, iron: 0%, milk: .5diabetic exchange