Mango Blueberry Ice Pops

Creamy mango and yogurt ice pops studded with whole blueberries, cool and fruity on a hot day. Chew Richberry first and the tangy yogurt tastes sweeter.

Total time: 4 hr 10 min
Servings: 8
Difficulty: Easy

Mango blueberry ice pops — Sweet moments, naturally.

Ingredients

1 pint blueberries
1 mango, sliced and diced
1 cup nonfat yogurt
1 cup mango juice

Directions

Blend the base.
Blend the mango, yogurt and mango juice until smooth.
Fill the molds.
Pour into ice pop molds until each is about ¾ full. Drop in the blueberries, pushing larger ones down with a straw or knife.
Freeze.
Freeze for about 3 to 4 hours.
Unmold and serve.
Dip the molds briefly in warm water to loosen the pops, then slide them out.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 tbsp sugar = 64 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.