Yogurt & Jam Pops
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:Chobani 0% Lemon Greek Yoghurt, 8 oz Blueberries, fresh, .5 cup Raspberries, .5 cup 1/4 to 1/2 cup Splenda Juice of 1 Lemon
1.) Cook berries with splenda and lemon juice until jam consistency.
2.) Let cool in fridge.
3.) Take popsicle molds and layer the greek yogurt with the berries.
4.) Freeze for 1-2 hours and serve.
Serving Size: Makes 4 Large Popsicles
Number of Servings: 4
Recipe submitted by SparkPeople user SHANE-E-AK.
2.) Let cool in fridge.
3.) Take popsicle molds and layer the greek yogurt with the berries.
4.) Freeze for 1-2 hours and serve.
Serving Size: Makes 4 Large Popsicles
Number of Servings: 4
Recipe submitted by SparkPeople user SHANE-E-AK.
Nutritional Info Amount Per Serving
- Calories: 64.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 27.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.5 g
- Protein: 5.3 g