* 5 cups seedless watermelon pulp
* 1/4 cup sugar
* 1/3 cup frozen blueberries
* 2 1/2 cups lime Greek yogurt or vanilla Greek yogurt (gluten free if needed) mixed with 2 drops green food coloring
In a blender, puree watermelon and sugar in batches until smooth and strain into a medium bowl. Cover and freeze until the watermelon puree is slushy, but not solid, about 2 to 3 hours. Remove from freezer and stir well. Add blueberries and stir.
Divide the pureed watermelon among twelve 5-oz disposable cups, leaving about a 1/2 inch from the rim. Place the cups in freezer for 2 hours, or until puree is solid.
Spoon approximately 2 tablespoons of the yogurt into each watermelon cup, and smooth the top. Cover each cup with plastic wrap. Cut a small slit in the center of each piece of plastic wrap and insert a popsicle stick into each pop so that it almost reaches the bottom of the cup. Freeze overnight, or until solid. The pops can be frozen for up to 2 days.
When ready to serve, peel the cup off the pop. Serve immediately.
Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 20mg; Carbohydrates: 13g; Fiber: 7g; Protein: 4g
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