WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS
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
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
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
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
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
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
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.
HONEY LEMON BLUEBERRY ICE POP
© 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
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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