Blueberry-Lemon Breakfast Pops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 80 calorie
- Sodium
- 80 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 1 grams
- Protein
- 2 grams
- Sugar
- 14 grams
- Total: 8 hr 10 min (includes freezing time)
- Active: 10 min
Ingredients
1 cup blueberries
1/2 cup low-fat plain yogurt
3 tablespoons pure maple syrup
Zest and juice of 1/2 lemon
Kosher salt
Directions
Special equipment:
Four 3- to 4-ounce ice pop molds- Combine the blueberries, yogurt, maple syrup, lemon zest and juice and a pinch of salt in a blender and puree until smooth.
- Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
- The pops will keep in the freezer for up to 2 weeks.