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

Watermelon Slush —Elizabeth Montgomery of Allston, Massachusetts

Ingredients

• 1/4 cup lime juice
• 8 cups cubed seedless watermelon
• 1/4 cup sugar
• 2 cups diet lemon-lime soda, chilled

Directions

• In a blender, cover and process the lime juice, watermelon, and sugar in batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes or until edges begin to freeze.
• Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 75 calories, 1 g fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit.

Originally published as Watermelon Slush in Light & Tasty June/July 2002, p29

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