Honey Lemon Blueberry Ice Pop Recipes

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WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS



Watermelon, Lemonade, and Blueberry Ice Pops image

Categories     Dessert     Kid-Friendly     Frozen Dessert     Blueberry     Lemon     Watermelon     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 16

Watermelon ice
2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
1/4 cup sugar
8 5-ounce disposable paper cups
8 ice pop sticks or wooden coffee stirrers
Lemon ice
1/2 cup water
1/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup orange juice
1/4 teaspoon vanilla extract
Blueberry ice
2 cups fresh blueberries (from three 1/2-pint containers)
1 cup water
5 tablespoons sugar
1 teaspoon fresh lemon juice

Steps:

  • For watermelon ice:
  • Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
  • Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
  • For lemon ice:
  • Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
  • Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
  • For blueberry ice:
  • Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
  • Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
  • Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

HEALTHY BLUEBERRY-OAT BREAKFAST ICE POPS



Healthy Blueberry-Oat Breakfast Ice Pops image

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

2 cups blueberries
2/3 cup unsweetened hazelnut milk
1/4 cup old-fashioned rolled oats
3 tablespoons honey
2 tablespoons blueberry preserves
Juice of 1/2 lemon
Kosher salt

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

BLUEBERRY BASIL ICE POPS RECIPE BY TASTY



Blueberry Basil Ice Pops Recipe by Tasty image

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

¾ cup sugar
½ cup fresh basil, loosely packed
½ cup water
16 oz frozen blueberry
1 tablespoon lemon juice

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

CREAMY LAYERED BLUEBERRY ICE POPS



Creamy Layered Blueberry Ice Pops image

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

1/3 cup agave nectar
1/4 cup water
1 fresh rosemary sprig
1 lemon zest strip (2 inch)
1 tablespoon lemon juice
2 cups fresh or frozen blueberries
2 tablespoons sugar
2-1/4 cups frozen whipped topping, thawed
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

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

HONEYDEW BLUEBERRY ICE POPS



Honeydew Blueberry Ice Pops image

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

1/2 honeydew melon, seeded, peeled, and cut into 1 inch pieces
2 pints blueberries
1 lime, juiced and zested
2 tablespoons honey
1 tablespoon finely chopped mint

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

ROYAL BLUEBERRY ICE POPS



Royal Blueberry Ice Pops image

Categories     Berry     Dairy     Dessert     Freeze/Chill     Yogurt     Blueberry     Summer     Honey     Bon Appétit

Yield Makes 8

Number Of Ingredients 5

2 1/2-pint baskets fresh blueberries, rinsed, drained
1 8-ounce container blueberry yogurt
1/4 cup water
1/4 cup honey
2 tablespoons sugar

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.

HONEY LEMON BLUEBERRY ICE POP



Honey Lemon Blueberry Ice Pop image

© 2014 Turner Broadcasting System, Inc. All rights reserved. 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 Turner Broadcasting

Categories     Frozen Desserts

Time 10m

Yield 10

Number Of Ingredients 4

1/2 cup honey
1/4 cup fresh lemon juice
two 6-ounce containers lemon low-calorie nonfat yogurt (90 calories each)
1 1/2 cups blueberries

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.

Nutrition Facts : Calories 65.5, Fat 0.1, Sodium 1, Carbohydrate 17.6, Fiber 0.6, Sugar 16.3, Protein 0.2

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