Blueberry Fruit Pops
In a blender, puree the canned fruit with all the syrup and lemon juice. Transfer to a large measuring cup or pitcher. Return 1/4 cup of the fruit mixture to the blender; add blueberries; blend until pureed. Holding a 6- or 8-ounce plastic cup at an angle, spoon in a layer of fruit puree then a layer of blueberry puree; repeat to make 4 layers filling the cup about two-thirds. Set cup upright and insert a plastic spoon or wooden ice cream stick in the center. Repeat to use all the pureed fruit and blueberries. Place cups on a baking pan for support and freeze until firm, 4 to 6 hours. To serve, place pops at room temperature for 5 minutes then twist from cups.
YIELD: 8 pops
Per pop: 50 calories; 0 g protein; 13 g carbohydrate; 0 g total fat; 1.4 g fiber
* Note: Fruit canned with less sugar will produce frozen pops that are more solid.
| 1 can (15 1/4-ounce) fruit in heavy syrup* such as pears, peaches or apricots 2 teaspoons fresh lemon juice 1 cup fresh, frozen or canned drained blueberries |
In a blender, puree the canned fruit with all the syrup and lemon juice. Transfer to a large measuring cup or pitcher. Return 1/4 cup of the fruit mixture to the blender; add blueberries; blend until pureed. Holding a 6- or 8-ounce plastic cup at an angle, spoon in a layer of fruit puree then a layer of blueberry puree; repeat to make 4 layers filling the cup about two-thirds. Set cup upright and insert a plastic spoon or wooden ice cream stick in the center. Repeat to use all the pureed fruit and blueberries. Place cups on a baking pan for support and freeze until firm, 4 to 6 hours. To serve, place pops at room temperature for 5 minutes then twist from cups.
YIELD: 8 pops
Per pop: 50 calories; 0 g protein; 13 g carbohydrate; 0 g total fat; 1.4 g fiber
* Note: Fruit canned with less sugar will produce frozen pops that are more solid.