Frozen Fruit Pops

Make these fruit-rich treats with your kids as a weekend project, then enjoy them as a no-guilt snack after school or work for the rest of the week.

What do you need...

• 8 ounces strawberries, halved
• 1/2 cup apricot hector and 1/2 cup apricot nectar divided use
• 1 tablespoon light brown sugar
• 1/2 teaspoon almond extrast
• 2 medium bananas, cut into 1- inch pieces
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract

Put the strawberries, 1/2 cup apricot nectar, brown sugar, and almond extract in a blender. Blend for about 15 seconds, or until smooth, scraping the sides occasionally. Pour into a small container with a pouring spout, such as a small liquid measuring cup or small pitcher. 

Put the bananas, lemon juice, vanilla, and remaining 1/2 cup apricot nectar in the blender. Blend for about 15 seconds, or until smooth, scraping the sides occasionally. Pour into a separate small container with a pouring spout.

Pour a scant ounce (scant 2 tablespoons) of each mixture into each of fourteen 2-ounce frozen pop molds or 2-ounce paper cups. Using the point of a sharp knife, make one quick, deep swirl in each. If the molds include tops or sticks, use those; otherwise, cover tightly with aluminum foil and insert a wooden pop stick in the center of each pop. Freeze for 4 hours, or until frozen solid. To serve, run the inverted molds under warm water for 15 to 20 seconds, or just until they loosed from the sides, or peel the cups away from the frozen pops.

Only 35 calories and NO fat, Woo Hoo!!!!