- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 8 wooden craft sticks
In blender or food processor, blend all ingredients until thoroughly combined. Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 4 hours or until completely firm.
To serve, dip outsides of molds into warm water to loosen.
Makes 8 pops.
Tip: No popsicle molds? No problem. Pour mixture into 4- to 5-ounce disposable paper cups. Cover cups with foil. Place flat craft stick into center of each pop. Freeze as directed. To unmold, peel paper away from pop.
Tip: For super smooth pops, strain seeds and skin through sieve before pouring into molds. (Yield will be less.)
Per Serving: Cal. 46 (2% DV), Fat Cal. 1, Pro. 0 g (1% DV), Carb. 11 g (4% DV), Fat 0 g (0% DV), Chol. 0 mg (0% DV), Sod. 32 mg (1% DV), Vit. A 1 RE (0% DV), Vit C 21 mg (35% DV), Vit. E 0 mg (0% DV), Calcium 5 mg (0% DV), Iron 0 mg (1% DV), Folate 4 Ug (1% DV), Zinc 0 mg (1% DV), Pot. 45 mg (1% DV), Dietary Exchange: Fruit 0.5