DESSERT

MANGO LASSI

YOGURT POPS

• 1 mango

• 1 ½ cups plain yogurt (regular, low-fat or fat-free)

• 2 to 3 teaspoons sugar, or to taste

Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and pureed mango and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen.

Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.

Alternatives: Try fresh blueberries or strawberries instead. Generally, you need only ½ cup of fruit puree to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary. Makes 6 (6-ounce) pops.

Source: From Summer Bicknell of Locopops.

Per serving: 52 calories (13 percent from fat), 1 g fat, 4 mg cholesterol, 3 g protein, 9 g carbohydrate, 0 fiber, 33 mg sodium, 9 g sugar.

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