Recipe: Frozen Lemon Cheesecake Yogurt Bars (using lemonade concentrate)

FROZEN LEMON CHEESECAKE YOGURT BARS

2 cups nonfat plain yogurt
1 cup lemonade, frozen concentrate, partially thawed
2/3 cup nonfat dry milk
1/2 cup fat free milk
1/3 cup sugar
2 tablespoons grated lemon zest
1/2 cup fresh lemon juice

In food processor or blender, combine all ingredients; process until smooth.

Fill popsicle molds or small paper cups with yogurt mixture. If using paper cups, cover each cup with aluminum foil. Insert popsicle stick into each mold or cup.

Freeze until mixture hardens before serving. Carefully remove from molds or cups to serving.

Makes 8 servings
Adapted from source: Vegetarian Times magazine, September 1997