Fresh Fruit Yogurt Pops
Recipe from Vegetarian Times

Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations.

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Servings: 8
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    2   cups 
    low-fat vanilla yogurt
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    1   teaspoon 
    vanilla extract
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    1   tablespoon 
    fresh lemon juice
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    1/4  cup 
    corn syrup
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    2   cups 
    fresh summer fruit, such as raspberries, pitted cherries, etc.

Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and puree until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
Nutrition information
Per Serving: cal. (kcal) 100, Fat, total (g) 1, chol. (mg) 5, carb. (g) 21, fiber (g) 1, sugar (g) 19, pro. (g) 3, sodium (mg) 55, Percent Daily Values are based on a 2,000 calorie diet
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