Shelly's Recipe

APRICOT-CHEESECAKE FROZEN POPS

Category: Frozen Desserts

1 (15 oz) can unpeeled apricot halves in light syrup or peach halves in light syrup, drained
2 (6 oz) cartons French vanilla or vanilla lowfat yogurt
3 tbsp honey
1 tsp lemon juice
1/4 tsp vanilla or almond extract
2/3 cup finely crushed shortbread cookies (about 10 cookies)

In a blender or food processor, combine drained apricots, yogurt, honey, lemon juice and vanilla. Cover and blend or process until smooth. Add crushed cookies to apricot mixture; pulse to combine. . Pour or spoon mixture into nine, 3- to 4-ounce plastic freezer ice-pop molds or eight 3- or 5-ounce plastic or paper cups. Cover each cup with foil. With the tip of a sharp knife, make a small hole or slit in the foil of each. Add wooden sticks or plastic spoons for handles. Freeze for 4 hours or until firm.

Remove from freezer 10 minutes before serving. To eat, remove from molds. Or remove the foil from plastic or paper cups. Peel paper cups off pops. Makes 8 or 9.