 | | Nutrition Facts | | | Makes 16 servings | | Amount Per Serving | | | Calories | 53.6 | | | Total Carbs | 12.5 g | | | Dietary Fiber | 0.3 g | | | Sugars | 11.4 g | | | Total Fat | 0.4 g | | | Saturated Fat | 0.2 g | | | Unsaturated Fat | 0.0 g | | | Potassium | 30.6 mg | | | Protein | 1.1 g | | | Sodium | 18.8 mg | | Dietary Exchanges
0.36489 Fat, 0.1462 Fruits, 0.59827 Other Carbs, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Puree plums, sugar, and lemon juice in a blender at medium speed.
- Set a mesh strainer over a large bowl and pour plum mixture into the strainer. Press with a spoon to push through pulp and juice.
- Discard remaining solids in strainer.
- In a medium bowl, whisk together the yogurt and plum mixture until well blended.
- Spoon into 16 (3 ounce) paper cups, freeze until partially frozen, about 4 hours.
- Remove from freezer and insert 1 wooden ice cream stick into each cup. Place back into freezer overnight.
|
Print This Page
