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Watermelon-Blueberry Ice Pops

:  July/August 2009

Your rating: None Average: 4.2 (10 votes)

These were a staff favorite during the development process. The whole blueberries in these pops have the look of watermelon seeds.


READER'S COMMENT:
"This recipe turned out very well: my daughter said she likes them alot better than those (less healthy) frozen store popsicles. I didn't add any sugar to the recipe as I felt the watermelon would offer enough and I had hoped we wouldn't...
Watermelon-Blueberry Ice Pops Recipe

About 10 (3-ounce) freezer pops

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Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 3 3/4 cups chopped seedless watermelon
  • 2 tablespoons lime juice
  • 1-2 tablespoons sugar
  • 1 cup fresh blueberries

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Preparation

  1. Puree watermelon, lime juice and sugar to taste in a food processor or blender until smooth.
  2. Divide blueberries among freezer-pop molds. Top with the watermelon mixture. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Tips & Notes

  • Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds

Nutrition

Per serving: 29 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 8 g carbohydrates; 1 g added sugars; 0 g protein; 1 g fiber; 1 mg sodium; 79 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit


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