EMILY BROOKE SANDOR

Delight visitors or youngsters with this playful lemon-blueberry cube recipe.

Prep: three minutes
Cook dinner: 5 minutes
Stand: 10 minutes
Freeze: three hours
Makes 15 servings

Substances:
1/2 cup sugar
1/2 cup water
1/Four cup recent lemon juice
2 (6-ounce) cartons lemon 60-calorie yogurt (comparable to Dannon Mild & Match)
1 1/2 cups recent blueberries, about 2 (Four.Four-ounce) containers

Directions:
1. Mix sugar and water in a small saucepan; deliver to a boil, stirring consistently. Boil 30 seconds, take away from warmth, and let cool 5–10 minutes.

2. Combine lemon juice and yogurt in a big bowl; add sugar syrup, and stir till clean. Add blueberries. Spoon right into a 15-count ice-cube tray (silicone works greatest), and add pop sticks; freeze about three hours or till agency. (Serving dimension: 1 pop)

Vitamin:
Energy 43; Fats 0g (sat 0g, mono 0g, poly 0g); Ldl cholesterol 0mg; Protein 1g; Carbohydrate 11g; Sugars 9g; Fiber 0g; Iron 0mg; Sodium 12mg; Calcium 28mg

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