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Red, White, and Blue Pops

Photo: Romulo Yanes; Styling: Lindsey Lower

Hands-on time 20 mins
Total time 6 hrs, 20 mins
Yield

Serves 10 (serving size: 1 pop)

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

Ingredients

  • 2 cups blueberries
  • 5 tablespoons light-colored corn syrup, divided
  • 1/2 cup plus 2 teaspoons fresh lemon juice, divided
  • 3 ounces 1/3-less-fat cream cheese, softened and divided
  • 9 tablespoons sugar, divided
  • 1/4 cup water
  • 8 ounces hulled strawberries

Nutrition Information

  • calories 124
  • fat 2.2 g
  • satfat 1.1 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 27 g
  • fiber 1 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 36 mg
  • calcium 18 mg

How to Make It

  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.

  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.

  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.

Cook'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.