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Name: Chocolate Frozen Yogurt Pops
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tb Chocolate syrup; 3 tb Light corn syrup; 1 c Fat-free or reduced-fat; 2/3 c 2% low-fat milk; 1/2 ts Vanilla

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INGREDIENTS

2 tb Chocolate syrup
3 tb Light corn syrup
1 c Fat-free or reduced-fat
2/3 c 2% low-fat milk
1/2 ts Vanilla

INSTRUCTIONS

In re frozen yogurt pops - Prevention online had a recipe too. Its part of their Kids menus page: http://www.prev.com/children/school/weekone/recipes.html#tues no lemon, tho. In a small bowl, use a fork to stir together the yogurt and corn syrup. Stir in the chocolate syrup and vanilla until well-combined. Add the milk and mix well. Pour the mixture into 8 (6-ounce) ice-pop molds or paper cups, filling each about three-quarters full. Cover the molds with their lids or the paper cups with foil. Insert the sticks (use wooden ice-pop sticks if using paper cups). Freeze until solid. To serve, remove the pops from the mold according to the directions that came with it or peel the paper from the cups. Serves 8. [REF] Copyright =A9 1997 Wire Networks, Inc. and Rodale Press, Inc. All rights reserved. COMMENTS: This is a healthy, inexpensive version of the frozen yogurt pops you find in the supermarket. For fruit pops, use strawberry or raspberry syrup instead of the chocolate. Posted to Digest eat-lf.v097.n224 by KitPATh on Sep 07, 1997

NOTES

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Chocolate Frozen Yogurt Pops

2 tb Chocolate syrup
3 tb Light corn syrup
1 c Fat-free or reduced-fat
2/3 c 2% low-fat milk
1/2 ts Vanilla

In re frozen yogurt pops - Prevention online had a recipe too. Its part of  their Kids menus page:  http://www.prev.com/children/school/weekone/recipes.html#tues no lemon,  tho.    In a small bowl, use a fork to stir together the yogurt and corn syrup.  Stir in the chocolate syrup and vanilla until well-combined. Add the milk  and mix well.    Pour the mixture into 8 (6-ounce) ice-pop molds or paper cups, filling each  about three-quarters full. Cover the molds with their lids or the paper  cups with foil. Insert the sticks (use wooden ice-pop sticks if using paper  cups). Freeze until solid. To serve, remove the pops from the mold  according to the directions that came with it or peel the paper from the  cups. Serves 8.    [REF] Copyright =A9 1997 Wire Networks, Inc. and Rodale Press, Inc. All  rights reserved.    COMMENTS: This is a healthy, inexpensive version of the frozen yogurt pops  you find in the supermarket. For fruit pops, use strawberry or raspberry  syrup instead of the chocolate.  Posted to Digest eat-lf.v097.n224 by KitPATh <phannema@wizard.ucr.edu> on  Sep 07, 1997

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 8 Servings

Calories: 26
Calories from Fat: 1 (4%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 6mg		0 %
Potassium 11.3mg		0 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 6.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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