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Description
Cooking Light
Ingredients
US|METRIC
10 SERVINGS
- 2 cups blueberries
- 5 Tbsp. corn syrup (light-colored, divided)
- 1/2 cup fresh lemon juice (divided)
- 3 oz. 1/3-less-fat cream cheese (softened and divided)
- 9 Tbsp. sugar (divided)
- 1/4 cup water
- 8 oz. strawberries (hulled)
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Directions
- Combine blueberries, 2 tablespoons corn syrup, 1 teaspoon lemon juice, and 1 ounce cream cheese in a blender; process until smooth. Strain mixture through a fine sieve. Divide blueberry mixture evenly among 10 (4-ounce) ice-pop molds. Freeze 2 hours or until firm.
- Combine 1 tablespoon corn syrup, 1/2 cup lemon juice, remaining 2 ounces cream cheese, 6 tablespoons sugar, and 1/4 cup water in blender; process until smooth. Top frozen blueberry layers evenly with lemon mixture. Insert sticks into ice pops, pressing firmly. Freeze 2 hours or until firm.
- Combine remaining 2 tablespoons corn syrup, remaining 1 teaspoon lemon juice, remaining 3 tablespoons sugar, and strawberries in blender; process until smooth. Strain mixture through a fine sieve. Top frozen lemon layers evenly with strawberry mixture. Freeze 2 hours or until firm.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat10 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg2% |
Sodium55mg2% |
Potassium100mg3% |
Protein1g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber1g4% |
Sugars19g |
Vitamin A2% |
Vitamin C35% |
Calcium2% |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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