Ingredients

• 1/2 cup honey
• 1/4 cup fresh lemon juice
• Two 6-ounce containers lemon or lemon chiffon low-calorie nonfat yogurt (90 calories each)
• 1 1/2 cups blueberries

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Instructions

1. Watch how to make this recipe.
2. Special equipment: Ten 1/4-cup ice pop molds
3. Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes.
4. Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.