Lemon-Blueberry Twist Pops

Photo by Sang An

Save

Rating

★ ★ ★ ★ ★

Serves 6
Hands-On Time 10 min
Total Time 3 hrs 10 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 122.76 calories
- Calories 12 calories from fat
- Fat 1.6 g
- Sat Fat 0.86 g
- Cholesterol 4.87 mg
- Sodium 47.68 mg
- Protein 3.91 mg
- Carbohydrate 24.38 g
- Fiber 1.13 g
- Iron 0.28 mg
- Calcium 123.47 mg
August 2004

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.

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.