Keep the layers distinct by fully freezing each one before adding the next.
- 2 cups blueberries
- 5 tablespoons light-colored corn syrup, divided
- 1/2 cup plus 2 teaspoons fresh lemon juice, divided
- 3 ounces 1/3-less-fat cream cheese, softened and divided
- 9 tablespoons sugar, divided
- 1/4 cup water
- 8 ounces hulled strawberries
How to Make It
Combine blueberries, 2 tablespoons corn syrup, 1 teaspoon lemon juice, and 1 ounce cream cheese in a blender; process until smooth. Strain mixture through a fine sieve. Divide blueberry mixture evenly among 10 (4-ounce) ice-pop molds. Freeze 2 hours or until firm.
Combine 1 tablespoon corn syrup, 1/2 cup lemon juice, remaining 2 ounces cream cheese, 6 tablespoons sugar, and 1/4 cup water in blender; process until smooth. Top frozen blueberry layers evenly with lemon mixture. Insert sticks into ice pops, pressing firmly. Freeze 2 hours or until firm.
Combine remaining 2 tablespoons corn syrup, remaining 1 teaspoon lemon juice, remaining 3 tablespoons sugar, and strawberries in blender; process until smooth. Strain mixture through a fine sieve. Top frozen lemon layers evenly with strawberry mixture. Freeze 2 hours or until firm.