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  • Apricot Pops

  • Apricot Pops Nutrition Apricot Pops

  • Ingredients:

    1 can (15 ounces) apricots, packed in juice
    2 cartons (6 ounces each) light vanilla yogurt
    8 small paper cups
    8 plastic spoons or popsicle sticks (for handles)

    1. Drain apricots.
    2. Combine the drained apricots and yogurt. Blend until smooth with a blender or food processor.
    3. our mixture into 8 small paper cups and put in freezer. After half an hour (when they start to freeze), stand a popsicle stick or plastic spoon in the pops.
    4. Freeze 3-4 hours or until pops are solid.
    5. Remove from cup to serve. Place bottom of cup under hot running water for 20 seconds. Peel off paper cup.

    Clever ideas:
    • No blender? Cut apricots into small pieces and stir into the yogurt.
    • Make pops with plain Greek yogurt sweetened with honey instead of light vanilla yogurt.
    • Serve like ice cream. Pour mixture into plastic container, cover, and freeze 3-4 hours or until firm. Thaw 10 minutes before serving.
    • Try with other canned fruits like peaches or mandarin oranges.
      Recipe adapted from Iowa State University Extension and Outreach:
      Click here
  • Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title VI, Title IX and Americans with Disabilities Act (ADA) requirements.