Reply
 
Thread Tools
Old 08-03-2006, 05:32 PM   #1  
Junior Member
Thread Starter
 
elismsue's Avatar
 
Join Date: Aug 2006
Posts: 1

Default Frozen Yogurt Pops

Hi,
Not sure if these or something similiar have been posted before, but I just made these by adapting a recipe off Martha Stewart's reipes. Her's call for fresh fruit and are called Tie-Dye Pops.

3 small cartons of FF plain yogurt
1 regular size block of FF/LF cream cheese
2-3 tspoons of fresh lemon juice
1 tbspn of Splenda
1 package SF gelatin (your flavor choice)

Put all ingredients in food processor and go at it till smooth and well blended.
Pour into small containers in 1/2 cup amounts and freeze.

I can't tell you how many 1/2 cups of these I got. I ran out of small containers and just froze it in a large container.

I can't wait to have one later. The unfrozen licks were wonderful!!
elismsue is offline   Reply With Quote
Old 12-03-2006, 05:00 PM   #2  
Senior Member
 
fireflynova's Avatar
 
Join Date: Aug 2004
Location: Massachusetts
Posts: 244

Default

I have one large carton of FF plain yogurt.. are the 3 small cartons 6 or 8 oz each? Just curious if I can use my large one, and if so how much of it..
fireflynova is offline   Reply With Quote
Reply

Related Topics
Thread Thread Starter Forum Replies Last Post
Ice cream, sorbets, & frozen treats rapunzels_glory Desserts 36 03-25-2011 05:21 PM
Doin' it the Old Fashioned Way #15!! aphil General Diet Plans and Questions 366 04-01-2003 09:04 AM


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



All times are GMT -4. The time now is 07:38 AM.


We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.