Blueberry Peach Ice Pops Recipes

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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



Healthy Blueberry-Oat Breakfast Ice Pops image

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

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

FRUIT ICE POPS

Provided by Food Network

Categories     dessert

Time 5h5m

Yield 10 servings

Number Of Ingredients 10



Fruit Ice Pops image

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.

2 cups frozen blueberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt
2 cups frozen strawberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt

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



Creamy Layered Blueberry Ice Pops image

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

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

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