CREAMY LAYERED BLUEBERRY ICE POPS
These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.
Nutrition Facts : Calories 104 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
BLUEBERRY POPS
When the heat rises, cool off with a delicious frozen treat. Loaded with fresh blueberries, these pops are perfect on hot summer days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes 10 pops
Number Of Ingredients 4
Steps:
- In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
- Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.
Nutrition Facts : Calories 58 g, Fiber 1 g
HONEY LEMON BLUEBERRY ICE POP
These 100-calorie ice pops are refreshing, filled with blueberries and bursting with nutrients. Enjoy one before a workout for a natural endurance boost.
Provided by Food Network
Categories dessert
Time 3h15m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes.
- Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.
FRUIT ICE POPS
Steps:
- Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.
HEALTHY BLUEBERRY-OAT BREAKFAST ICE POPS
Blueberries in June are like summer's candy - sweet, juicy, and the perfect addition to breakfast ice pops when the temperature soars. Blend the blueberry and oat mixture until very smooth to avoid large chunks of oats in the pops.
Provided by Food Network Kitchen
Categories main-dish
Time 8h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In the pitcher of a blender add the blueberries, hazelnut milk, oats, honey, preserves, lemon juice and a pinch of salt, and puree until smooth.
- Divide the mixture evenly among six 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours, but preferably overnight.
- Rest at room temperature for a few minutes before unmolding.
Nutrition Facts : Calories 100 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 35 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 1 grams, Sugar 19 grams
ROYAL BLUEBERRY ICE POPS
Categories Berry Dairy Dessert Freeze/Chill Yogurt Blueberry Summer Honey Bon Appétit
Yield Makes 8
Number Of Ingredients 5
Steps:
- Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.
BLUEBERRY BASIL ICE POPS RECIPE BY TASTY
Here's what you need: sugar, fresh basil, water, frozen blueberry, lemon juice
Provided by Matthew Johnson
Categories Snacks
Time 6h15m
Yield 6 ice pops
Number Of Ingredients 5
Steps:
- Make the simple syrup: In a small saucepan, combine the sugar, basil, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the basil is fragrant. Remove from the heat.
- Strain the herb syrup through a fine-mesh sieve set over a blender. Add the blueberries and lemon juice. Blend on high speed until smooth.
- Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
- Enjoy!
Nutrition Facts : Calories 107 calories, Carbohydrate 26 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 24 grams
BLUEBERRY CREAM POPS
Blueberry and cream pops are such a fun after-school snack. Make them in the morning so the pops are ready to go when the kids come in the door. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 pops.
Number Of Ingredients 5
Steps:
- For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.
Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
HONEYDEW BLUEBERRY ICE POPS
Make and share this Honeydew Blueberry Ice Pops recipe from Food.com.
Provided by Recles
Categories Dessert
Time 12h15m
Yield 12 pops, 12 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a blender combine melon, blueberries and lime juice; blend to a smooth puree. Set aside.
- 2. In a small saucepan combine honey, 1/2 cup water, lime zest and mint. Place over medium heat; bring to boil. Remove pan from heat and let cool completely.
- 3. Strain honey mixture; stir into melon puree. Pour evenly into ice pop molds. Freeze at least 12 hours.
Nutrition Facts : Calories 59.8, Fat 0.2, Sodium 10.5, Carbohydrate 15.5, Fiber 1.8, Sugar 12.2, Protein 0.7
BLUEBERRY PIE POPS
These little pies are a huge hit at several Seattle bakeries, so I was inspired to make my own. Use a non-stick mini muffin pan to ensure the pies easily lift out of the cups after baking. Make your own crust, or use prepared refrigerated pie crust. Use fluted or straight-edged cookie cutters to cut out the pops. Vary the filling based your favorite pies. Cute and tasty wins the day!
Provided by ScandoGirl
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
- Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
- Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 19.6 g, Cholesterol 11.6 mg, Fat 7.8 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 121.5 mg, Sugar 8.2 g
BLUEBERRY SWIRL ICE POPS
You can't beat the taste of pure, fresh ingredients -- like ripe berries, tangy yogurt. and sweet cream -- in these homemade ice pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 8
Number Of Ingredients 4
Steps:
- In a small saucepan, bring blueberries and 1/4 cup sugar to a boil over high. Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy, 3 minutes. Transfer to a small bowl and refrigerate until cool, 30 minutes.
- In a medium bowl, whisk together 1/2 cup sugar, yogurt, and cream until sugar dissolves, about 2 minutes. Pour yogurt and blueberry mixtures, alternating them, into eight 3-ounce ice-pop molds, making 5 or 6 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, about 6 hours (or up to 2 weeks).
Nutrition Facts : Calories 205 g, Fat 12 g, Protein 3 g, SaturatedFat 7 g
FROZEN BLUEBERRY YOGURT POPS
Try refreshing Frozen Blueberry Yogurt Pops from Ocean Spray for a treat the whole family can enjoy all summer long.
Provided by Ocean Spray
Categories Trusted Brands: Recipes and Tips Ocean Spray®
Time 2h5m
Yield 8
Number Of Ingredients 4
Steps:
- Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
- Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
- To serve, dip outsides of molds into warm water to loosen.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 8.4 g, Cholesterol 0.5 mg, Protein 0.9 g, Sodium 15.3 mg, Sugar 1.8 g
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