Frozen lemon cheesecake yogurt bars
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Nonfat plain yogurt |
| 1 | cup | Lemonade; frozen concentrate, partially thawed |
| ⅔ | cup | Nonfat dry milk |
| ½ | cup | Skim milk |
| ⅓ | cup | Sugar |
| 2 | tablespoons | Lemon zest; grated |
| ½ | cup | Fresh lemon juice |
Directions
In food processor or blender, combine all ingredients; process until smooth.
Fill popsicle molds or small paper cups with yogurt mixture. If using paper cups, cover each cup with aluminum foil. Insert popsicle stick into each mold or cup. freeze until mixture hardens. Carefully remove from molds or cups before serving.
>From: Ellen C. Rakes <ellen@...> Per serving: 176 Calories; less than one gram Fat (1% calories from fat); 8g Protein; 37g Carbohydrate; 3mg Cholesterol; 107mg Sodium Food Exchanges: ½ Fruit; 1 Non-Fat Milk; 1½ Other Carbohydrates NOTES : The simplicity of these bars belies their wonderful, refreshing flavor, which is reminiscent of lemon cheesecake. [VT] Recipe by: Vegetarian Times, September 1997 Posted to Digest eat-lf.v097.n223 by "Ellen C." <ellen@...> on Sep 5, 1997