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Watermelon-Blueberry Pops


Active Time: 20 minutes
Total Time: 20 minutes plus freezing • Makes: 8 ice pops


3 pounds seedless watermelon, rind and seeds removed, cut into 1-inch chunks (about 5 cups), divided
3/4 cup blueberries
1 lemon
1-1/2 tablespoons Schnucks granulated sugar

1. Finely chop 1 cup watermelon. In small bowl, toss blueberries and chopped watermelon.

2. From lemon, squeeze 1-1/2 teaspoons juice. In blender or food processor with knife blade attached, purée sugar, remaining watermelon chunks and lemon juice.

3. Evenly divide watermelon-blueberry mixture into eight 3-ounce ice pop molds; pour puréed watermelon into molds. Freeze pops at least 8 hours or up to 1 week.

Each ice pop: about 45 calories, 0 g total fat, 0 mg cholesterol, 1 mg sodium, 12 g carbohydrate, 1 g fiber, 10 g sugars, 1 g protein

> Cook’s Wisdom
To easily unmold pops, dip molds in warm water for 10 seconds.