Our frozen take on lemon meringue pie has a graham cracker crust, creamy lemon filling and a fluffy topping. Basically it’s your own little piece of heaven–on a stick! Visit Yoplait.com for more summer treats and recipes.
1 Serving (1 Pop)Calories 240(Calories from Fat 120),Total Fat 13g(Saturated Fat 8g,Trans Fat 1/2g),Cholesterol 45mg;Sodium 270mg;Total Carbohydrate 28g(Dietary Fiber 0g,Sugars 22g),Protein 3g;Percent Daily Value*:Vitamin A 10 %;Vitamin C 6 %;Calcium 15 %;Iron 0 %;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.
Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.
When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.