WW Points: 1
1 teaspoon unflavored gelatin
1/3 cup peach nectar
14 ounces fat-free yogurt — peach or vanilla, with sweetener
8 ounces peach slices in water — drained
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.
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.
To serve, remove the foil and tear paper cups away from pops.
Per Serving: 42 Calories; trace Fat (2.2% calories from fat); 3g Protein; 8g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 41mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 0 Other Carbohydrates.