Photo: Romulo Yanes; Styling: Lindsey Lower
Hands-on Time
20 Mins
Total Time
6 Hours 20 Mins
Yield
Serves 10 (serving size: 1 pop)

Keep the layers distinct by fully freezing each one before adding the next.

How to Make It

Step 1

Combine blueberries, 2 tablespoons corn syrup, 1 teaspoon lemon juice, and 1 ounce cream cheese in a blender; process until smooth. Strain mixture through a fine sieve. Divide blueberry mixture evenly among 10 (4-ounce) ice-pop molds. Freeze 2 hours or until firm.

Step 2

Combine 1 tablespoon corn syrup, 1/2 cup lemon juice, remaining 2 ounces cream cheese, 6 tablespoons sugar, and 1/4 cup water in blender; process until smooth. Top frozen blueberry layers evenly with lemon mixture. Insert sticks into ice pops, pressing firmly. Freeze 2 hours or until firm.

Step 3

Combine remaining 2 tablespoons corn syrup, remaining 1 teaspoon lemon juice, remaining 3 tablespoons sugar, and straw­berries in blender; process until smooth. Strain mixture through a fine sieve. Top frozen lemon layers evenly with strawberry mixture. Freeze 2 hours or until firm.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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