Lemon-Blueberry Twist Pops

Yield: Makes 6 servings

Ingredients:

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

Preparation:

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.

Nutritional Information:

Calories: 122.76 (12% from fat)
Fat: 1.6g (sat 0.86g)
Protein: 3.91mg
Carbohydrate: 24.38g
Fiber: 1.13g
Cholesterol: 4.87mg
Iron: 0.28mg
Sodium: 47.68mg
Calcium: 123.47mg

-Maureen Callahan, Real Simple, AUGUST 2004.