2 cups lemon or vanilla yogurt
1 cup lemonade concentrate
1 tbsp corn syrup
In blender, puree yogurt, concentrate and corn syrup until smooth. Spoon into freezer-pop moulds; insert sticks. Cover loosely with plastic wrap; freeze until firm, about 4 hours. Makes 6 servings.
Make Ahead: Freeze for up to 2 weeks.
If pops don't release easily, dip bottom of mould briefly in warm water to loosen.
Source: Canadian Living Magazine, June 2004