Fruity Yogurt Ice pops-

• Prep: 10 min. + freezing
• Yield: 10 Servings

10 10

Ingredients

• 2 cups (16 ounces) strawberry yogurt
• 1 can (8 ounces) unsweetened crushed pineapple
• 1 tablespoon honey
• 2 to 3 drops red food coloring, optional

Directions

• In a food processor or blender, combine the yogurt, pineapple, honey and food coloring if desired; cover and process until smooth.
• Pour 1/4 cupfuls into 10 plastic molds or 3-oz. paper cups; top with holders or insert wooden sticks. Freeze until firm, about 8 hours or overnight. Yield: 10 servings.

Nutritional Analysis: One yogurt ice pop equals 61 calories, trace fat (trace saturated fat), 4 mg cholesterol, 24 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fruit.

Originally published as Fruity Yogurt Ice Pops in Light & Tasty June/July 2002, p12

Cinnamon Bread sticks- —Carol Birkemeier of Nashville, Indiana

• Prep: 20 min. + rising Bake: 10 min.
• Yield: 32 Servings

20 10 30

Ingredients

• 1 package (16 ounces) hot roll mix
• 1 cup warm water (120° to 130°)
• 2 tablespoons canola oil
• 1 egg white, lightly beaten
• 1/2 cup sugar
• 1-1/2 teaspoons ground cinnamon
• Refrigerated butter-flavored spray

Directions

• In a bowl, combine the contents of the roll mix and yeast packets. Add the water, oil and egg white; beat until smooth. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes.
• Roll into a 16-in. x 12-in. rectangle. Cut widthwise into sixteen 1-in. strips. Cut strips in half widthwise, forming 32 strips. Twist each strip 5-6 times; place on a baking sheet coated with cooking spray.
• Combine sugar and cinnamon. Spray dough sticks generously with refrigerated butter-flavored spray; sprinkle with cinnamon-sugar. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 32 breadsticks.

Nutritional Analysis: One breadstick equals 72 calories, 1 g fat (trace saturated fat), 0 cholesterol, 96 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as Cinnamon Breadsticks in Light & Tasty April/May 2003, p31

Creamy Fruit Dip—Judith Reed of Kingsford, Michigan

• Prep: 15 min. + chilling
• Yield: 14 Servings

15 15

Ingredients

• 1 package (8 ounces) fat-free cream cheese
• 3/4 cup packed brown sugar
• 1 cup (8 ounces) Daisy Brand Light Sour Cream
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1/2 teaspoon ground cinnamon
• 1 cup cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• Assorted fresh fruit

Directions

• In a small bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk; mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit. Yield: about 3-1/2 cups.

Nutritional Analysis: One serving (1/4 cup) equals 118 calories, 2 g fat (2 g saturated fat), 8 mg cholesterol, 211 mg sodium, 21 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Creamy Fruit Dip in Light & Tasty December/January 2003, p39

MA STACI'S CHOCOLATE COVERED CHERRIES

Ingredients
1 Jar Stemmed Cherries bakers wax
1 pkg Semisweet chocolate chips

Instructions

Drain the jar of cherries. Place them on a paper towel to dry. Heat your
chocolate chips in a double boiler or use two pans. Make sure your
cherries are dried or it will taint the chocolate and cause it to get hard.
once the chocolate is melted, add a small piece of bakers wax. Then
hold the cherries one-by-one by the stem and roll them around in the
hot chocolate. Once covered in chocolate, place the cherries on a piece
of wax paper. Let cool and serve.

(IF you want liquor cherries, drain the juice at least a couple weeks before and cover them in your favorite liquor, then place the mixture in the refrigerator until you are ready to use them)