Raspberry and Lime Ice Pop

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

Directions

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

Carbohydrates29 gCalcium14 mg

Protein1 gCholesterol0 mgDietary fiber3 g

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

Cantaloupe and Basil Ice Pops

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

• 1/4 c. plus 2 tbsp. sugar

• 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.

Remove pan from heat and let mixture cool to room temperature. Pick out basil leaves, squeezing any juice back into the pan.

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.

Nutrition information per each of 10 servings:

Calories50Fat0 gSodium10 mgSaturated fat0 g

Carbohydrates13 gCalcium6 mg

Protein0 gCholesterol0 mgDietary fiber1 g

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

Blueberry and Yogurt Ice Pops

Makes 8 to 10.

Note: From "Ice Pops," by Cesar and Nadia Roden.

• 2 c. blueberries

• 7 tbsp. water, divided

• 1/4 c. plus 2 tbsp. sugar

• Generous 2 c. Greek yogurt

• 1/2 c.. honey

• 3 tbsp. freshly squeezed lemon juice

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):

Calories50Fat0 gSodium10 mgSaturated fat0 gCalcium6 mgCarbohydrates13 gProtein0 gCholesterol0 mgDietary fiber1 g

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