Recipe courtesy of Betty Crocker Kitchens
- 2 containers (6 oz each) 99% Fat Free French vanilla yogurt
- 2 cups chopped ripe mango
- 1/2 cup carrot juice
- 1 cup packed fresh spinach leaves
Reserve 1 cup mixture; cover and refrigerate.
Divide remaining mango and carrot mixture among 6 (5-oz) paper cups, about 1/3 cup in each. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 2 hours or until frozen.
Place reserved mango mixture and spinach in a blender or food processor. Cover and blend until smooth.
When first layer is frozen, remove foil from pops. Pour about 3 tablespoons spinach mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze about 6 hours or until frozen.
Enjoy your super-healthy spinach, carrot and mango popsicles!
Nutritional information per serving (1 popsicle):
Calories 110; Total Fat 1g; Saturated Fat 0g, Trans Fat 0g
Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 21g Dietary Fiber 1g, Sugars 18g Protein 3g Percent Daily Value*:
Vitamin A 100%; Vitamin C 40%; Calcium 20%; Iron 0%