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.
How to Make It
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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Nice flavor & concept
Nice flavor & concept! It was a bit icy for my taste, but churning in a ice-cream maker my help that. I'll try that next time
Yulibbk's Review
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ahollowglow's Review
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lacoleilese's Review
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!!!
bahibektoi's Review
Very refreshing! Used a mixture of frozen berries (defrosted and crushed with a fork to avoid having to wash the blender), and it was nice and healthy!
HollyC's Review
This not only sounds yummy but looks so pretty as well. :o)
When do you add back the reserved juice?