Lemon-Blueberry Twist Pops

Lemon-Blueberry Twist Pops
Sang An

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Serves 6
preparation
10
minutes
cooking
190
minutes

Ingredients

1
15-ounce can
blueberries
2
6-ounce cups
custard-style lemon yogurt
1/2
cup
whole milk

Directions

  1. Drain the can of blueberries, reserving the juice. Set aside 1/3 cup of the blueberries. In a blender, puree the remaining berries and 1 tablespoon of the juice until smooth. Fold in the reserved berries.
  2. In a small bowl, whisk together the yogurt and milk. In pop molds or paper cups, alternately layer 2 rounded tablespoons of the yogurt mixture and 1 tablespoon of the blueberry mixture. Swirl with a knife.
  3. Cover and freeze until firm, 3 hours.

 

 

Maureen Callahan
July 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 12 %
  • Calcium 123.47 mg
  • Carbohydrate 24.38 g
  • Cholesterol 4.87 mg
  • Fat 1.6 g
  • Fiber 1.13 g
  • Iron 0.28 mg
  • Protein 3.91 mg
  • Sat Fat 0.86 g
  • Sodium 47.68 mg
What does this mean? See Nutrition 101.

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