Blueberry Popsicles Recipes

BLUEBERRY POPS

Blueberry Pops image

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

Ingredients

5 cups blueberries
1/2 cup water
1/2 cup sugar
1 tablespoon lemon juice

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

BLUEBERRY POPSICLES

Blueberry Popsicles image

This came in a recent Momsense magazine. Since blueberry season just started here in Virginia, it was the perfect find for me today. It makes wonderfully tasty and healthy pops...eight 5-ounce pops to be exact. Another win in the battle to get rid of HFCS in this house.

Provided by Kitchen Witch Steph

Categories Frozen Desserts

Time 6h10m

Yield 8 popsicles, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 pint fresh blueberries
1 cup vanilla yogurt
1 cup milk
honey or maple syrup, to taste

Steps:

Blend blueberries, yogurt, milk, and sugar until smooth.
Pour mixture into eight 5-ounce paper cups.
Place foil over the top of each cup.
Pierce the center of the foil and insert a wooden craft stick as the handle.
Freeze up to six hours.
Before serving, dip cups in warm water for a few seconds.
Remove paper and foil.
Send children outside to drip and make a mess. Stand at window and wave at them while you eat yours.

Nutrition Facts : Calories 58.7, Fat 2.2, SaturatedFat 1.4, Cholesterol 8.2, Sodium 29.4, Carbohydrate 8.1, Fiber 0.9, Sugar 5, Protein 2.3

BLUEBERRY CREAM POPSICLES

Blueberry Cream Popsicles image

These naturally purple pops are made with a combination of simmered blueberries puréed into an easy no-churn ice cream base. You can substitute yogurt or crème fraîche for the sour cream; either will give the popsicles a subtle tang. You can use fresh or frozen berries. (Frozen berries can be thawed and used as directed in the method below. Or use them straight from the freezer, but add 2 to 4 minutes to the cook time.) The number of pops this recipe makes depends on the size and shape of the molds used. The base can be stored in an airtight container in the refrigerator for up to 24 hours if you need to freeze in batches; just give the mixture a stir before using.

Provided by Erin Jeanne McDowell

Categories ice creams and sorbets, dessert

Time 20m

Yield About 10 popsicles

Number Of Ingredients 8

Ingredients

2 cups/290 grams fresh or frozen blueberries
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1/2 cup/120 milliliters sweetened condensed milk
1 cup/240 milliliters heavy cream
1/4 cup/60 milliliters sour cream
1 teaspoon vanilla extract

Steps:

In a medium pot, toss the blueberries, lemon juice, sugar and salt to combine. Cook over medium heat, stirring occasionally, until the berries burst and the mixture becomes juicy, 4 to 5 minutes. (Add 2 to 4 minutes of cook time if you're using frozen, unthawed berries.
Transfer to the bowl of a food processor or blender and cool for 10 minutes. Purée the mixture until relatively smooth, 30 seconds to 1 minute. Add the sweetened condensed milk and blend until combined, 20 to 30 seconds. Scrape the bowl well.
Add the heavy cream and process until the mixture is well combined and thickens slightly, 1 to 2 minutes.
Add the sour cream and vanilla and blend until fully incorporated, 30 seconds to 1 minute. If necessary, transfer the mixture to a large container with a spout, such as a 4-cup/1-liter liquid measuring cup. Divide the mixture between the popsicle molds, filling each just under the rim of the cavity of the mold. Gently press a popsicle stick into the center of each cavity and freeze until firm, at least 8 hours.
To unmold, gently run warm water over the base of the molds. They should easily release. Keep frozen until ready to serve.

BLUEBERRY-YOGURT POPSICLES

Blueberry-Yogurt Popsicles image

A quick blueberry popsicle made with only 3 ingredients for a healthier treat for your little ones. Grown-ups in our family love it, too.

Provided by Magda

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 8h10m

Yield 6

Number Of Ingredients 3

Ingredients

2 cups drinkable vanilla yogurt
2 cups fresh blueberries
¼ cup white sugar

Steps:

Combine yogurt, blueberries, and sugar in a blender. Puree until smooth. Pour into popsicle molds. Freeze overnight or until set.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 29 g, Cholesterol 4.3 mg, Fat 1.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 47.5 mg, Sugar 26 g

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