Firecracker Ice Pops

By beltranm

Per ice pop: 59 cal; 0.6 g fat (0.3 g sat fat); 1.9 g protein; 12.2 g carb; 1 g fiber

Change it up: For tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.

Ingredients

• 1/2 pound strawberries, hulled and quartered ( 1 1/2 cups)
• 1/4 cup sugar
• 1/2 pound blueberries (1 1/2 cups)
• 1 1/4 cups low-fat plain yogurt

Preparation

Step 1

In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).