Apricot Pops

English PDF: 
Serving Size: 
1 pop (1/2 cup)
Cost Per Serving: 
  • 1 can (15 ounces) apricots, packed in juice or light syrup
  • 2 cartons (6 ounces each) of low fat, sugar free vanilla yogurt


  • 8 small paper cups
  • 8 plastic spoons (for handles)
  1. Drain apricots.
  2. Combine the drained apricots and yogurt. Blend until smooth with a blender or food processor.
  3. Pour mixture into 8 small paper cups and put in freezer. After half an hour (when they start to freeze), stand a wooden stick or plastic spoon in the pops.
  4. Freeze 3-4 hours or until pops are solid.
  5. Remove from cup to serve. Place bottom of cup under hot running water for 20 seconds. Peel off paper cup.
  • No blender? Mince apricots on a cutting board.
  • Make pops with plain Greek yogurt. Optional additions: honey, sugar, or sweetener.
  • Serve like ice cream. Pour mixture into plastic container, cover, and freeze 3-4 hours or until firm. Thaw 10 minutes before serving.
  • Try with other canned fruits.
  • Save leftover apricot juice and mix with other juices.


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