BLUEBERRY FRUIT POPS

1 (15 1/4 ounce) can fruit in heavy syrup* such as pears, peaches or apricots
2 teaspoons fresh lemon juice
1 cup fresh, frozen or canned drained blueberries

In a blender, puree the canned fruit with all the syrup and lemon juice. Transfer to a large measuring cup or pitcher. Return 1/4 cup of the fruit mixture to the blender; add blueberries; blend until pureed.

Holding a 6- or 8-ounce plastic cup at an angle, spoon in a layer of fruit puree then a layer of blueberry puree; repeat to make 4 layers filling the cup about two-thirds. Set cup upright and insert a plastic spoon or wooden ice cream stick in the center. Repeat to use all the pureed fruit and blueberries.

Place cups on a baking pan for support and freeze until firm, 4 to 6 hours.

TO SERVE:
Place pops at room temperature for 5 minutes then twist from cups.

*Fruit canned with less sugar will produce frozen pops that are more solid.

Makes 8 pops
Source: U.S. Highbush Blueberry Council