Blueberry Fizz Pops Recipe

Blueberry Fizz Pops Recipe photo by Taste of Home

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The whole family will go bananas when they taste Margie Haen’s fizzy concoction of frozen berries and grape juice. Let’s see those smiling purple lips. —Margie Haen, Menomonee Falls, Wisconsin

This recipe is:

Quick

Diabetic Friendly

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Blueberry Fizz Pops Recipe

Prep: 20 min. + freezing

Yield: 16 Servings

20 20

Ingredients

2 cups white grape juice
2 Kool-Aid Gigglin' Grape Fun Fizz drops
2 cups fresh or frozen blueberries
1 medium ripe banana
3 to 4 drops neon purple food coloring, optional
16 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

Directions

Place grape juice and Fizz drops in a blender; cover and process until drops are dissolved. Add the blueberries, banana and food coloring if desired; cover and process until blended.
Fill each mold or cup with 1/4 cup blueberry mixture; top with holders or insert sticks into cups. Freeze. Yield: 16 pops.

Nutritional Facts 1 pop equals 36 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 9 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.

Originally published as Blueberry Fizz Pops in Simple & Delicious June/July 2011, p13

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.