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Ingredients
- 1/2 cup honey
- 1/4 cup fresh lemon juice
- Two 6-ounce containers lemon or lemon chiffon low-calorie nonfat yogurt (90 calories each)
- 1 1/2 cups blueberries
Method
- Special equipment: ten 1/4-cup ice pop molds
- Combine the honey and lemon juice in a small saucepan set over medium heat.
- Cook, stirring, until the honey dissolves, 2 to 4 minutes.
- Remove from the heat and cool, about 5 minutes.
- Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries.
- Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.
