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

Robin Bashinsky
Recipe by Cooking Light July 2015

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Romulo Yanes; Styling: Lindsey Lower

Recipe Summary

hands-on:
20 mins
total:
6 hrs 20 mins
Yield:
Serves 10 (serving size: 1 pop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

124 calories; fat 2.2g; saturated fat 1.1g; mono fat 0.5g; poly fat 0.2g; protein 1g; carbohydrates 27g; fiber 1g; cholesterol 6mg; iron 0mg; sodium 36mg; calcium 18mg.
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