I made these in paper cups with Chobani lemon yogurt and they are really good. The yogurt adds just enough tartness to cut the sweetness of the blueberries. Very yummy!!!
Lemon-Blueberry Twist Pops
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.
More From Real Simple
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note