Edit ModuleShow Tags

Red, White and Blueberry Pops Recipe


Published:

Photo courtesy of the U.S. Highbush Blueberry Council

When the summer sizzles, frozen treats are a must. My young sons are crazy for popsicles (of course they eat them in winter, too!) and I recently bought a snow cone maker—it’s fun and looks like a little igloo. You know, “for the kids.” Okay, grown-ups like icy treats on hot days too. I will also make my own pops so I can be sure they are just frozen fruit juice. But this idea takes it up a notch by incorporating fresh fruit. A little yogurt, a bit of watermelon and some blueberries make red, white and blueberry popsicles for a healthy frozen treat.

June and July are peak blueberry season here in North America, so their journey to the stores is shorter and sweeter—plus they are abundant and at good prices. The domestic blueberry season runs from April to late September, but once that wraps up, imports from Chile and Argentina start flowing in—so they are available year-round. Plus, you can stock up on the ample supply of fresh blueberries in the summer time and keep them in your freezer for up to six months.

Blueberries are low in fat and sodium, have just 80 calories per cup and contain phytonutrients called polyphenols. With 3.6 grams of fiber per serving, blueberries help you meet your daily recommended intake of fiber and contribute vitamins and minerals including vitamin C, vitamin K and manganese. And that classic summertime watermelon includes the antioxidant lycopene and has excellent levels of vitamins A and C and a good level of vitamin B6. So this little recipe, courtesy of the U.S. Highbush Blueberry Council, is a great way to mix some good-for-you ingredients into that frozen treat for the kids—and the grown-ups, too.


Red, White and Blueberry Pops

Makes 4 Ice Pops

1 cup diced watermelon
1 scant cup vanilla yogurt
1 cup frozen blueberries, thawed


In a blender, add blueberries and 5 tablespoons yogurt; puree until smooth.

Divide blueberry mixture among the ice pop molds, filling them about a third of the way.

Freeze 1 to 2 hours. Add a layer of 2 tablespoons yogurt on top of frozen blueberry layer to each ice pop mold.

Freeze 1 hour until almost completely frozen. In the meantime, in a blender, puree watermelon and 1 tablespoon yogurt.

When the yogurt layer is almost completely frozen, add watermelon mixture to form top layer of the ice pops.

Push in the pop handles.  Freeze another 1 to 2 hours.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Grilled Walleye Tacos with Mango Salsa Recipe

Combine fresh Minnesota fish with a taste of the tropics in a quick-and-easy meal you can make at home or the cabin

Pizza Lovers' Camp for Grown-Ups

Overnight pizza-centric camp on July 7 combines pizza amore with classic outdoor camp activities

3 Things to Eat This Week: Pride Edition

Pride weekend is also one of your last chances to eat at wonderful restaurants before they close

Ask Jason: Best Ramen, Shrimp, Dinner Date, and More

Your food questions answered

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.
Edit ModuleShow Tags
Edit ModuleShow Tags