Instructions

1. Beat yogurt and pudding and pie filling (dry) with wire whisk or hand beater until smooth.
2. Spoon into paper cups; insert wooden ice cream sticks in center of yogurt mixture in each cup.
3. Freeze about 4 hours or until firm.
4. Peel off paper cups before serving.

Yield: 6 servings

Sandwich Cookies: Spread 1 tablespoon of the pudding-yogurt mixture between Graham crackers or 1 teaspoon of the mixture between vanilla wafers. Freeze for 2 hours.

Per Serving: 101 Calories; trace Fat (3.9% calories from fat); 5g Protein; 20g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 294mg Sodium

Exchanges: 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates