This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt.
"I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads." -Graham Kerr, Genius
This recipe can vary depending on the size of pop mold you have or can find. I have both 4 and 6 ounce frozen pop molds, but you can often find 8 ounce molds as well. At 40 calories for a 4 ounce pop you can afford to have an 8 ounce size. Enjoy!
Servings = 4 | Serving size =1 four ounce pop
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
These make great leftovers. Note that active cooking time does not include chilling time.
|1/2 cup||non-fat yogurt|
|1/4 cup||1% cottage cheese|
|1/4 cup||Granulated Stevia or Splenda|
|1/4 cup||lime juice|
Place non-fat yogurt, cottage cheese, Splenda and lime juice in a blender. Puree until smooth.
Pour into freezer pop molds and place sticks into each pop. Freeze for at least 3 hours.
When ready to serve run the plastic molds under hot water being sure to not get any water inside the mold with the frozen pop. It will take only about 5 - 10 seconds to loosen the pop depending on the type of mold you use.
Serving size = 1 four ounce pop
Servings = 4
Amount Per Serving
|Calories 41||Calories from Fat 2|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 8%|
|Calcium 7%||Iron 0%|
|Vitamin K 0 mcg||Potassium 108 mg|
|Magnesium 8 mg|