Lemon-Blueberry Twist Pops
Serves 6|
Hands-On Time:
|
Total Time:
Ingredients
- 1 15-ounce can blueberries
- 2 6-ounce cups custard-style lemon yogurt
- 1/2 cup whole milk
Directions
- 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.
- 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.
- Cover and freeze until firm, 3 hours.
Nutritional Information
- Per Serving
- Calories 122.76Calories From Fat 12%
- Calcium 123.47mg
- Carbohydrate 24.38g
- Cholesterol 4.87mg
- Fat 1.6g
- Fiber 1.13g
- Iron 0.28mg
- Protein 3.91mg
- Sat Fat 0.86g
- Sodium 47.68mg
What does this mean? See
Nutrition 101
.
Quick Tip
Freeze whole raspberries, peach chunks, or other fresh-fruit pieces in ice cubes. Then add them to sparkling water, tea, or
fruit juice.
What's on Your Plate?
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FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
