Double Berry Ice Pops

Serves 8 • Gluten Free

• 1½ cups fresh or frozen raspberries
• 2 (6-ounce) containers fat-free blueberry yogurt
• 1½ teaspoons lemon juice

1 Combine raspberries, yogurt, and lemon juice in food processor and puree.

2 Pour into 8 (2-ounce) ice pop molds. Cover molds with tops and insert wooden craft sticks. Freeze until completely frozen, 6 hours or up to 1 week.

PER SERVING (1 POP): 53 Cal, 0 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 25 mg Sod, 11 g Total Carb, 9 g Sugar, 2 g Fib, 2 g Prot, 71 mg Calc. PointsPlus value: 1

Grapefruit-Strawberry Granita

Serves 6 • Gluten Free

• 1½ cups thickly sliced hulled strawberries
• 2 cups ruby red grapefruit juice
• ½ cup superfine sugar

1 Puree strawberries in blender or food processor. Pour strawberry puree and grapefruit juice through sieve set over large bowl to remove seeds, pressing hard to extract as much liquid as possible; discard solids. Stir in sugar.

2 Transfer grapefruit mixture to 9 × 13-inch baking pan. Cover pan with foil and freeze until frozen along edges, about 1 hour. With fork, scrape icy edges in toward center. Repeat every 30 minutes until granita is semifirm, about 2 hours.

3 Use a fork to scrape across the surface of granita, transferring ice shards to 6 dessert dishes. Serve at once.

PER SERVING (ABOUT ½ CUP): 124 Cal, 0 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 9 mg Sod, 31 g Total Carb, 29 g Sugar, 1 g Fib, 1 g Prot, 13 mg Calc. PointsPlus value: 3