Mango-Coconut Yogurt Pops with Tajín®
Prep: 10 minutes plus freezing
Serves: 6
3/4 cup refrigerated unsweetened coconut milk
1/2 cup less sugar vanilla Greek yogurt
1/3 cup coconut whipped topping
6 wooden craft sticks
1/2 teaspoon Tajín® seasoning
1. In blender, purée mango, milk and yogurt on high until smooth; fold in whipped topping. Makes about 2 cups.
2.Divide mango mixture into six (3-ounce) ice pop molds; insert sticks into molds and freeze at least 5 hours. Run molds under warm water for 10 seconds to release pops; sprinkle with seasoning.
Approximate nutritional values per serving (1 pop):
57 Calories, 2g Fat (1g Saturated), 2mg Cholesterol,
74mg Sodium, 9g Carbohydrates, 0g Fiber, 7g Sugars, 2g Protein
Dietitian’s Dish:
> Coconut milk is made by puréeing shredded coconut flesh with water and straining to create a rich, milk-like liquid. It makes an excellent base for smoothies, soups, curries and ice pops, plus it’s a great dairy alternative for baking.
> If you’re dairy-free and looking for ways to boost your calcium, be sure to incorporate calcium-rich foods into your diet like fortified juices, fortified soy, rice and almond milk, beans and dark, leafy greens.
