Watermelon-Blueberry Pops

Ingredients

• 3 pounds seedless watermelon, rind and seeds removed, cut into 1-inch chunks (about 5 cups)
• ¾ cup blueberries
• 1½ tablespoons Food Club pure granulated sugar
• 1½ teaspoons fresh lemon juice

DIRECTIONS

1. Finely chop 1 cup watermelon. In small bowl, toss blueberries and chopped watermelon.
2. In blender or food processor with knife blade attached, purée sugar, lemon juice and remaining watermelon chunks.
3. Evenly divide watermelon-blueberry mixture into eight 3-ounce ice pop molds; pour puréed watermelon into molds. Freeze pops at least 8 hours or up to 1 week.