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Lemon-Blueberry Twist Pops

Photo: Sang An
Yield Makes 6 servings
Reap the benefits of both dairy and blueberries with these 3-ingredient, low-calorie frozen pops. Yogurt and milk offer calcium and vitamin D while blueberries are high in antioxidants and phytonutrients.


  • 1 15-ounce can of blueberries
  • 2 6-ounce cups of custard-style lemon yogurt
  • 1/2 cup milk (whole, skim, or 1 percent)

Nutrition Information

  • calcium 123.47 mg
  • calories 122.76
  • caloriesfromfat 12 %
  • carbohydrate 24.38 g
  • cholesterol 4.87 mg
  • fat 1.6 g
  • fiber 1.13 g
  • iron 0.28 mg
  • protein 3.91 mg
  • satfat 0.86 g
  • sodium 47.68 mg

How to Make It

  1. Drain the can of blueberries, reserving the juice. Set aside 1/3 cup of the blueberries. Puree the remaining berries and 1 tablespoon juice in a blender. Fold in the reserved berries. In a small bowl, whisk the yogurt with the milk. In pop molds or 3-ounce paper cups, alternate 2 rounded tablespoons of the yogurt mixture with 1 tablespoon of the blueberry mixture. Swirl with a knife. Cover and freeze.