Recipe: Ice Pops

Makes 8 to 10.

Note: This version contains the seeds of the raspberries. If you prefer a smoother texture, put the mixture through a fine strainer before you pour it into the molds. From "Ice Pops," by Cesar and Nadia Roden.

• 1 c. sugar

• Finely grated zest of 1 lime

• 1 1/4 c. water, divided

• 4 c. raspberries, rinsed

• 2 to 3 tbsp. freshly squeezed lime juice

Put the sugar, lime zest and scant 1/2 cup water in a small saucepan, and bring to a simmer. Simmer until sugar is dissolved.

Put raspberries in food processor with the lime syrup and the remaining 3/4 cup water, and blend to a purée. Add 2 tablespoons lime juice and taste to see if it's sharp enough. If not, add a little more to achieve an equal balance of sweet and sharp.

Pour mixture into your ice pop molds, leaving 1/4 inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks, and freeze.

Nutrition information per each of 10 servings:

Calories110Fat0 gSodium2 mgSaturated fat0 g

Protein1 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: ½ fruit, 1 ½ other carb.

Makes 8 to 10.

Note: The basil adds some complexity to the flavor. It also works well without. From "Ice Pops," by Cesar and Nadia Roden.

• 3/4 c. water

• About 15 fresh basil leaves, optional

• 1 small cantaloupe, cut into chunks

• 1/4 c. freshly squeezed lime or lemon juice

Directions

Put the water, sugar and basil, if using, in a small saucepan, and bring to a simmer. Simmer until sugar is dissolved.

Put cantaloupe chunks in a food processor and blend to a smooth purée. Add the basil syrup and lime or lemon juice, and blend again.

Pour mixture into ice pop molds, leaving 1/4 inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks, and freeze.

Variations: Use fresh mint or tarragon instead of basil.

Pair with fresh ginger (add 2 tablespoons freshly grated ginger to the syrup) instead of the basil.

Add port to the melon (add 3 to 4 tablespoons to the mixture in the food processor) instead of the basil.

Calories50Fat0 gSodium10 mgSaturated fat0 g

Carbohydrates13 gCalcium6 mg

Protein0 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: ½ fruit, ½ other carb.

Makes 8 to 10.

• 2 c. blueberries

• 7 tbsp. water, divided

• 1/4 c. plus 2 tbsp. sugar

• Generous 2 c. Greek yogurt

• 1/2 c.. honey

Directions

Put the blueberries, 5 tablespoons water and sugar in saucepan, and bring to a simmer. Simmer over low heat for 3 to 5 minutes until the blueberries burst. Remove the pan from heat and set aside.

Mix together the yogurt, honey, lemon juice and remaining 2 tablespoons water in a bowl.

Spoon alternate layers of yogurt and blueberry mixtures into each ice pop mold, leaving 1/4 inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks, and freeze.

Nutrition information per each of 10 servings (using low-fat yogurt):