Red, White and Blueberry Pops Recipe

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.

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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.