Blueberry Cream Pops

Blueberries and cream are such a perfect summer afternoon snack. And they’re simple to make into a pop!

CINDY REAMS PHILIPSBURG, PA PREP: 15 MIN. + FREEZING MAKES: 8 POPS

2/3 cup sugar

2/3 cup water

2 cups fresh or frozen blueberries, thawed 1/4 cup heavy whipping cream 8 freezer pop molds or 8 paper cups (3 oz. each) and wooden pop sticks

1. For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely.

2. Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into the molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature for 10 minutes before unmolding.

1 POP 112 cal., 3g fat (2g sat. fat), 10mg chol., 3mg sod., 22g carb. (21g sugars, 1g fiber), 0 pro.