Lemon-Blueberry Twist Pops

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

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Nutritional Information

Amount per serving
  • Calcium: 123.47mg
  • Calories: 122.76
  • Calories from fat: 12%
  • Carbohydrate: 24.38g
  • Cholesterol: 4.87mg
  • Fat: 1.6g
  • Fiber: 1.13g
  • Iron: 0.28mg
  • Protein: 3.91mg
  • Saturated fat: 0.86g
  • Sodium: 47.68mg


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


  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.
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