Recipe courtesy of Turner Broadcasting System
Honey Lemon Blueberry Ice Pop
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 90 calorie
- Total Fat
- 0.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 2 milligrams
- Sodium
- 26 milligrams
- Carbohydrates
- 19.6 grams
- Dietary Fiber
- 0.6 grams
- Protein
- 2.2 grams
- Sugar
- 18.6 grams
- Total: 3 hr 15 min
- Prep: 5 min
- Inactive: 3 hr 5 min
- Cook: 5 min
Ingredients
1/2 cup honey
1/4 cup fresh lemon juice
Two 6-ounce containers lemon or lemon chiffon low-calorie nonfat yogurt (90 calories each)
1 1/2 cups blueberries
Directions
Special equipment:
Ten 1/4-cup ice pop molds- Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes.
- Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.