Wednesday 18 July 2012

Low-calorie frozen pops



Lemon-Blueberry Twist Pops


Ingredients


  • 15-ounce can of blueberries 
  • 6-ounce cups of custard-style lemon yogurt
  • 1/2 cup milk (whole, skim, or 1 percent) 

  • Preparation
  1. 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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