Lemon Blueberry Twist Pops Recipes

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

Ingredients

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

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

HONEY LEMON BLUEBERRY ICE POP

Honey Lemon Blueberry Ice Pop image

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

Ingredients

1/2 cup honey
1/4 cup fresh lemon juice
Two 6-ounce containers lemon or lemon chiffon 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.

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

Ingredients

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

LEMON-BLUEBERRY TWIST POPS

Lemon-Blueberry Twist Pops image

This is from Real Simple. I wish I could show you the photo! They used those paper cones you see at water coolers.

Provided by dicentra

Categories Frozen Desserts

Time 10m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

1 (15 ounce) can blueberries
2 (6 ounce) containers of custard-style lemon yogurt
1/2 cup milk (whole, skim, or 1 percent)

Steps:

Drain the can of blueberries, reserving the juice. Set aside 1/3 cup of the blueberries.
Puree the remaining berries and 1 tablespoon juice in a blender.
Fold in the reserved berries. In a small bowl, whisk the yogurt with the milk.
In pop molds or 3-ounce paper cups, alternate 2 rounded tablespoons of the yogurt mixture with 1 tablespoon of the blueberry mixture.
Swirl with a knife. Cover and freeze.

Nutrition Facts : Calories 111.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 5.1, Sodium 43.8, Carbohydrate 22.1, Fiber 1.7, Sugar 17.9, Protein 3.7

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