Tropical Yogurt Pops
From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion
Steps written by Kubbord
What goes in
- 1 cuplow-fat vanilla yogurt
- ½ cupmango pieces
- ½ cuppineapple pieces
- ¼ cupcoconut water
- 1ice cube tray
How to cook it
- Combine the low-fat vanilla yogurt, mango pieces, pineapple pieces, and coconut water in a blender.
- Blend on high speed for 30 to 60 seconds until the mixture is completely smooth and creamy.
- Pour the pureed mixture evenly into the compartments of the ice cube tray, then insert popsicle sticks into the center of each compartment.
- Freeze for at least 4 hours until the yogurt pops are frozen completely solid, then gently unmold to serve.
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