Ingredients
32 ounces low-fat or nonfat vanilla yogurt
3 tablespoons freshly squeezed lemon juice
5 ounces fresh or frozen blueberries
Preparation
In the jar of a blender, blend 28 ounces yogurt and 2 tablespoons lemon juice; transfer to a bowl. Wash the blender jar, and combine remaining 4 ounces yogurt with 1/2 cup berries and remaining tablespoon lemon juice in jar. Blend to make 1 cup.
Fill each 1/3-cup pop mold with alternating layers of yogurt and puree, adding whole fruit as you go. Swirl with a knife. Freeze 25 minutes. Insert wooden pop sticks halfway, and freeze overnight. Pops will keep, frozen, for at least 3 weeks.
