Lemon-Blueberry Twist Pops

Lemon-Blueberry Twist Pops
Photo by Sang An


  • 2 6-ounce cups of custard-style lemon yogurt
  • ½ cup milk (whole, skim, or 1 percent)
  • 1 15-ounce can of blueberries

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 tablespo...

View full recipe at My Recipes


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