Spoon low-fat vanilla yogurt in a 9-in. store-bought graham cracker crust in an aluminum pie tin. Swirl in blueberry preserves. Cover with foil and freeze until firm but not completely solid, about 2 hours. Remove from freezer; uncover. With a sharp knife, score into 8 pieces. Use a knife to make slits through the tin into the side of the crust for the popsicle sticks. Use score marks as a guide to center the slits in each wedge. After making each slit, insert stick right away to prevent leakage. Re-cover and freeze for at least another 2 hours. Remove from freezer, fully cut each piece, and use scissors to cut away the pan.
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|Serving Size: 1 Serving (735g)|
|Recipe Makes: Servings|
|Calories from Fat: 103 (22%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 44.1mg||14 %|
|Sodium 514.5mg||18 %|
|Potassium 1719.9mg||45 %|
|Total Carbohydrate 51.7g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 51.7g|
|Protein 38.6g||55 %|
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Calories per serving: 463
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