Banana and Chocolate Chip Pops

Ingredients:
1 small ripe banana
1 carton (8 ounces) banana nonfat yogurt
1/8 teaspoon ground nutmeg
2 tablespoons mini chocolate chips

Directions:
Slice banana; place in food processor with yogurt and nutmeg. Process until smooth. Transfer to a small bowl; stir in chips.

Spoon banana mixture into four plastic popsicle molds. Place tops on molds; set in provided stand. Set on level surface in freezer; freeze two hours or until firm. To unmold, briefly run warm water over popsicle molds until each pop loosens.

Notes:
Three ounce paper cups can be used instead of popsicle molds. Spoon yogurt mixture into paper cups, insert wooden stick in center of each and freeze. To prevent popsicles from tipping over, simply stand cups in a muffin pan after filling. To unmold, peel paper cup away.

Nutrition information per serving (1 pop):
Calories: 103
Fat: 2g
Saturated fat: trace
Protein: 3g
Carbohydrate: 20g
Cholesterol: 1mg
Sodium: 37
Fiber: trace
Diabetic exchanges: 1-1/2 Fruit

Variations

Peanut Butter and Jelly Pops:
Stir 1/4 cup reduced-fat peanut butter in small bowl until smooth; stir in one carton (8 ounces) vanilla nonfat yogurt. Drop two tablespoons all-fruit strawberry preserves on top of mixture; pull spoon back and forth through mixture several times to swirl lightly. Spoon into four molds and freeze as directed above. Recipe makes four servings.

Nutrition information per serving:
Calories: 169
Fat: 6g
Saturated fat: 1g
Protein: 7g
Carbohydrate: 21g
Cholesterol: 0
Sodium: 131
Fiber: 1g
Diabetic exchanges: 1-1/2 Starch/Bread, 1 /2 Lean Meat, 1 Fat

Blueberry-Lime Pops
Stir one carton (8 ounces) Key lime nonfat yogurt in small bowl until smooth. Fold in 1/3-cup frozen blueberries. Spoon into four molds and freeze as directed above. Recipe makes four servings.

Nutrition information per serving:
Calories: 57
Total Fat: trace
Saturated Fat: trace
Protein: 2g
Carbohydrate: 12g
Cholesterol: 0mg
Sodium: 32mg
Fiber: trace
Diabetic exchanges: 1 Fruit

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Courtesy of FitnessandFreebies.com
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