Blueberry Fruit Pops

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About This Recipe

Recipe: Blueberry Fruit Pops


  • 1 can (15 ¼-ounce) fruit in heavy syrup* such as pears, peaches or apricots
  • 2 teaspoons fresh lemon juice
  • 1 cup fresh, frozen or canned drained blueberries


  1. In a blender, puree the canned fruit with all the syrup and lemon juice
  2. Transfer to a large measuring cup or pitcher
  3. Return ¼ cup of the fruit mixture to the blender
  4. Add blueberries
  5. Blend until pureed
  6. Holding a 6- or 8-ounce plastic cup at an angle, spoon in a layer of fruit puree then a layer of blueberry puree
  7. Repeat to make 4 layers filling the cup about two-thirds
  8. Set cup upright and insert a plastic spoon or wooden ice cream stick in the center
  9. Repeat to use all the pureed fruit and blueberries
  10. Place cups on a baking pan for support and freeze until firm, 4 to 6 hours
  11. To serve, place pops at room temperature for 5 minutes then twist from cups

Quick notes

Per pop: 50 calories; 0 g protein; 13 g carbohydrate; 0 g total fat; 1.4 g fiber

* Note: Fruit canned with less sugar will produce frozen pops that are more solid

Number of servings (yield): 8

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