1. Drain yogurt on paper towels until some moisture has been absorbed. Line baking sheet with parchment paper. Puree fruit in blender until smooth. In a medium bowl, combine yogurt and pureed fruit. Transfer to zip-top bag. Squeeze quarter-sized swirls of yogurt onto parchment. Put baking sheet in freezer for about 2 hours or until completely frozen. After dots are frozen, transfer to plastic bag. The dots can be kept in an airtight, freezer-safe container for up to 1 month. 

Calories: 51, Fat: 1 g (1 g Saturated Fat), Cholesterol: 3 mg, Sodium: 21 mg, Carbohydrates: 3 g,  Fiber: 0 g, Protein: 7 g.