• Servings: 6
• 1 pint fresh blueberries, washed and picked over
• 1 cup low-fat (vanilla?) yogurt
• 1 cup nonfat milk
• 1/3 cup sugar
• Or: Splenda to equal sweetening power of 1/3 cup sugar

1. Preparation:
2. Place blueberries, milk and or sugar Splenda in a blender, and blend until smooth. Add yogurt and blend briefly. Pour into eight 5-ounce paper cups. Cover each cup with a piece of foil wrap. Make a small slit in the center of the foil top and insert a wooden craft stick.
3. Stand cups on a tray or in a baking dish. Freeze for 5-6 hours. Remove paper cups either by tearing them off or briefly immersing each cup in warm water then easing them off the popsicle.
4. Serves 6
5. Per popsicle: Calories 93, Calories from Fat 8, Total Fat 0.8g (sat 0.3g), Cholesterol 3mg, Sodium 51mg, Carbohydrate 17g, Fiber 1.3g, Protein 3.7g

Per popsicle: Calories 93, Calories from Fat 8, Total Fat 0.8g (sat 0.3g), Cholesterol 3mg, Sodium 51mg, Carbohydrate 17g, Fiber 1.3g, Protein 3.7g