1 teaspoon unflavored gelatin
1/3 cup peach or apricot nectar
2 8-ounce cartons vanilla or peach fat-free yogurt
1 ripe mango, peeled and cut into chunks
8 flat wooden sticks
1. In a small saucepan combine the unflavored gelatin and nectar. Let stand for 5 minutes. Cook
and stir over medium heat until gelatin is dissolved.
2. In a blender or food processor combine gelatin mixture, yogurt, and mango. 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 flat wooden stick into each. Freeze pops for 4 to
6 hours or until firm.
3. To serve, remove the foil and tear paper cups away from pops.