Options

Format:
Include:
PRINT
See more
Photo: Sang An Photo by: Photo: Sang An

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.

Real Simple AUGUST 2004

  • Yield: Makes 6 servings

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.

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
advertisement

Go to full version of

Lemon-Blueberry Twist Pops recipe

advertisement