Lemon Blueberry Twist Pops Recipes

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BLUEBERRY-LEMON BREAKFAST POPS



Blueberry-Lemon Breakfast Pops image

Who said you can't have a multi-course breakfast? These skinny pops taste just like a frozen smoothie, and at 80 calories each, they are the perfect way to end your morning meal as you head out the door.

Provided by Food Network Kitchen

Time 8h10m

Yield 4 servings

Number Of Ingredients 5

1 cup blueberries
1/2 cup low-fat plain yogurt
3 tablespoons pure maple syrup
Zest and juice of 1/2 lemon
Kosher salt

Steps:

  • Combine the blueberries, yogurt, maple syrup, lemon zest and juice and a pinch of salt in a blender and puree until smooth.
  • Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
  • The pops will keep in the freezer for up to 2 weeks.

Nutrition Facts : Calories 80 calorie, Sodium 80 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 2 grams, Sugar 14 grams

LEMON BLUEBERRY TWIST POPS



Lemon Blueberry Twist Pops image

this is another great pop for anytime or day

Provided by Patsy Fowler @hellchell1

Categories     Other Desserts

Number Of Ingredients 3

1 can(s) (15 oz) blueberries
2 cup(s) (6 oz each) custard style lemon yogurt
1/2 cup(s) whole milk

Steps:

  • drain the can of blueberries, reserving juice. set aside 1/3 cup of the blueberries. in a blender, puree the remaining berries and 1 tablespoon of the juice until smooth. fold in the reserved berries.
  • in a small bowl, whisk together the yogurt and milk. in pop molds or paper cups, alternately layer 2 rounded tablespoons of the yogurt mixture and 1 tablespoon of the blueberry mixture. swirl with a knife.
  • cover and freeze until firm, 3 hours.

LEMON BLUEBERRY BARS



Lemon Blueberry Bars image

My "go to" summer recipe. Found this on https://www.twopeasandtheirpod.com/lemon-blueberry-bars.

Provided by Splash035

Categories     Dessert

Time 35m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 9

zest of one lemon
1/4 cup granulated sugar
6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
2 large egg yolks
1 (14 ounce) can sweetened condensed milk (can use fat free)
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
  • To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
  • Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
  • Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

Nutrition Facts : Calories 177.1, Fat 7.9, SaturatedFat 4.4, Cholesterol 42.9, Sodium 108.3, Carbohydrate 24.6, Fiber 0.5, Sugar 20.2, Protein 3

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