Ice Cream/Frozen Yogurt
3-ounce-size paper cups
Drain strawberries. Place drained liquid in a saucepan and sprinkle with gelatin. Cook over low heat, stirring constantly, until gelatin dissolves.
Mix strawberries, yogurt, and gelatin mixture in a blender until smooth.
Place cups on a tray or in a baking pan. Fill with blended mixture and cover cups with a sheet of aluminum foil. Insert stick for each popsicle by making a slit in the foil over the center of each cup. Freeze popsicles until firm. Run warm water on outside of cup to loosen each popsicle from the cup.
Calories per popsicle: About 70
Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias