BERRIED POPS
Fill 5 oz paper cups or popsicle molds with any flavor of yogurt and berries. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 46 calories)
TODDLER SUNRISE
Whisk together 1/3 C milk & 1/3 C orange juice. Divide among 4 3oz paper cups. Cover with foil or press wrap and make a slit. Insert a baby or toddler spoon. Freeze until just solid 1-2 hours. Remove, uncover. Fill to top of cup with carrot juice. Recover and refreeze until hardened, 2-3 hours. (approx 27 calories)
PEACHY PURPLE
Press 3 slices of peaches along the sides of popsicle molds or paper cups. Fill with purple grape juice. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 71 calories)
STRAWBERRY-BANANA
In a blender, puree 1 1/2 C strawberries, 1 banana and 1 C vanilla yogurt. Thinly slice another banana. Press banana slices against the sides of molds or paper cups; fill with berry mixture. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 54 calories)
LEMON ICE TEA
Make 2 C decaf mint tea. Stir in 1 C lemonade. Divide into molds or paper cups. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 10 calories)
CANTALOUPE
Place the flesh of a medium ripe cantaloupe in the blender. Divide into molds or paper cups. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 45 calories)
TIP #1 - WHY PAPER CUPS?
Because it shouldn't stick to the paper and you can peel the paper cups off when ready to eat.
TIP #2:
When you don't have wooden popsicle sticks, using toddler or baby spoons is perfect!
TIP #3:
If using molds, let rest 5-10 minutes before removing. If pops are hard to get out, run molds under warm water for 10 seconds.
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