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
FRUIT ICE POPS
Steps:
- Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.
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
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BLUEBERRY-PEACH ICE POPS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 5 hrs 30 minsServings 10Calories 140 per serving
- Combine 3 tablespoons sugar, 2 tablespoons fresh lemon juice, and berries in a food processor, and process until smooth. Strain mixture through a fine-mesh sieve over a bowl, pressing to extract juices, and discard solids.
- Place the remaining 1 tablespoon juice and peach in a food processor; process until smooth. Place cream in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Stir one quarter of whipped cream into peach mixture. Gently fold remaining cream into peach mixture; chill. Divide half of the blueberry mixture evenly among 10 (4-ounce) ice-pop molds. Top with lid. Freeze 25 minutes or until set. Uncover and top each serving with peach mixture; top with lid. Insert craft sticks into center of each mold; freeze for 25 minutes or until set. Uncover and top each serving with remaining blueberry mixture. Freeze for 4 hours or until thoroughly frozen.
PEACH-BLUEBERRY POPS RECIPE | MYRECIPES
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Servings 10Calories 36 per servingTotal Time 8 hrs 20 mins
- Combine 1 cup peaches and blueberries and coarsely chop together (fruit should remain chunky). Loosely fill pop molds with fruit. Combine remaining peaches, nectar and sugar in bowl of blender or food processor; blend until smooth. Pour juice over fruit to fill pop molds. Poke fruit with a bamboo skewer or thin knife a few times and tap bottom of mold on counter a few times to release any air bubbles.
- To unmold your pops: Fill the kitchen sink with lukewarm water. Run water over the lid a few times to loosen it. Swish the bottom of the mold through the water 5 or 6 times to loosen the pops. Place the mold on a clean kitchen towel and pull up on the middle sticks to remove all 10 pops and the lid. Swish in water again if all the pops and the lid don't lift off. Then remove the pops from the lid. Store the pops in the freezer in a single layer in ziplock freezer bags.
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