Serves: 6
Total Calories: 96
1. In a blender container, combine yogurt, strawberries, and preserves. Cover and blend on high about 1 minute or until strawberries are pureed.
2. Pour into six 4-ounce paper or plastic cups or popsicle molds. Freeze for 30 minutes or until partially firm. Stand a popsicle stick in the center of each cup. Return to freezer until completely frozen. Peel paper cups from pops or run warm water over plastic cups to remove pops from molds before serving.
This Strawberry Yogurt Pops recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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