Lemon-Blueberry Twist Pops

Lemon-Blueberry Twist Pops Recipe
Photo: Sang An
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.

Yield:

Makes 6 servings

Recipe from

Real Simple

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Maureen Callahan,

August 2004
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