Try this Blueberry Pie Popsicles recipe, or contribute your own.
Suggest a better descriptionSpoon low-fat vanilla yogurt in a 9-in. store-bought graham cracker crust in an aluminum pie tin. Swirl in blueberry preserves. Cover with foil and freeze until firm but not completely solid, about 2 hours. Remove from freezer; uncover. With a sharp knife, score into 8 pieces. Use a knife to make slits through the tin into the side of the crust for the popsicle sticks. Use score marks as a guide to center the slits in each wedge. After making each slit, insert stick right away to prevent leakage. Re-cover and freeze for at least another 2 hours. Remove from freezer, fully cut each piece, and use scissors to cut away the pan.
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Serving Size: 1 Serving (735g) | ||
Recipe Makes: Servings | ||
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Calories: 463 | ||
Calories from Fat: 103 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 44.1mg | 14 % | |
Sodium 514.5mg | 18 % | |
Potassium 1719.9mg | 45 % | |
Total Carbohydrate 51.7g | 15 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 51.7g | ||
Protein 38.6g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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