Chocolate Fruit and Nut Cake
INGREDIENTS:
1 c Fat-free or reduced-fat
-plain yogurt
3 tb Light corn syrup
2 tb Chocolate syrup
1/2 ts Vanilla
2/3 c 2% low-fat milk
1 c Fat-free or reduced-fat
-plain yogurt
3 tb Light corn syrup
2 tb Chocolate syrup
1/2 ts Vanilla
2/3 c 2% low-fat milk
In re frozen yogurt pops -
Prevention online had a recipe too. It's part of their Kids' menus page: http://www.prev.com/children/school/weekone/recipes.html#tues no lemon, tho.
In a small bowl, use a fork to stir together the yogurt and corn syrup. Stir in the chocolate syrup and vanilla until well-combined. Add the milk and mix well.
Pour the mixture into 8 (6-ounce) ice-pop molds or paper cups, filling each about three-quarters full. Cover the molds with their lids or the paper cups with foil. Insert the sticks (use wooden ice-pop sticks if using paper cups). Freeze until solid. To serve, remove the pops from the mold according to the directions that came with it or peel the paper from the cups. Serves 8.
[REF]
Prevention online had a recipe too. It's part of their Kids' menus page: http://www.prev.com/children/school/weekone/recipes.html#tues no lemon, tho.
In a small bowl, use a fork to stir together the yogurt and corn syrup. Stir in the chocolate syrup and vanilla until well-combined. Add the milk and mix well.
Pour the mixture into 8 (6-ounce) ice-pop molds or paper cups, filling each about three-quarters full. Cover the molds with their lids or the paper cups with foil. Insert the sticks (use wooden ice-pop sticks if using paper cups). Freeze until solid. To serve, remove the pops from the mold according to the directions that came with it or peel the paper from the cups. Serves 8.
[REF]