Mango Yogurt Pops
- 1 of 3 Microwave 1/2 cup water for 1 minute. Sprinkle gelatin over water and let stand 5 minutes.
- 2 of 3 Combine mangoes, yogurt and sugar syrup in blender. Puree until smooth. With blender on, add gelatin mixture in thin stream. Pour into ice pop mold and cover.
- 3 of 3 Insert ice pop sticks into mold, keeping as upright as possible. Freeze 6 hours or overnight.
- 1 of 1 Remove cover. Run outside of mold under warm water and gently pry pops from mold. Place in freezer-safe resealable plastic bag and store in freezer until serving.
Servings Per Recipe:
Per Serving: 64 kcal cal., 1 g Fat, total, 14 g carb.