BLUEBERRY CREAM POPS
Blueberry and cream pops are such a fun after-school snack. Make them in the morning so the pops are ready to go when the kids come in the door. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 pops.
Number Of Ingredients 5
Steps:
- For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.
Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY POPS
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
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
BLUEBERRY-LEMON BREAKFAST POPS
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
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
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
BLUEBERRY PIE POPS
These little pies are a huge hit at several Seattle bakeries, so I was inspired to make my own. Use a non-stick mini muffin pan to ensure the pies easily lift out of the cups after baking. Make your own crust, or use prepared refrigerated pie crust. Use fluted or straight-edged cookie cutters to cut out the pops. Vary the filling based your favorite pies. Cute and tasty wins the day!
Provided by ScandoGirl
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
- Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
- Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 19.6 g, Cholesterol 11.6 mg, Fat 7.8 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 121.5 mg, Sugar 8.2 g
BLUEBERRY, THYME AND SWEET CREAM ICE POPS
These ice pops use frozen Maine blueberries, which are deliciously sweet and can be found all year long. Sweetened condensed milk steeped with fresh thyme is a creamy, herbaceous addition. (To make the pops more kid-friendly, omit the thyme.)
Provided by Food Network Kitchen
Time 8h40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.
- Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
- Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.
RED, WHITE, AND BLUEBERRY POPS
Got 30 minutes? Then you can make these quick patrioticly-hued, red, white, and blue pops, which are a perfect dessert for the Fourth of July. You can also make these a non-holiday cool treat using other berries or fruit in other colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 6 to 8
Number Of Ingredients 6
Steps:
- In a blender, combine strawberries, 2 tablespoons sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.
- Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.
- In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.
Nutrition Facts : Calories 99 g, Fat 3 g, Fiber 2 g, Protein 1 g, SaturatedFat 2 g
BLUEBERRY CREAM POPSICLES
These naturally purple pops are made with a combination of simmered blueberries puréed into an easy no-churn ice cream base. You can substitute yogurt or crème fraîche for the sour cream; either will give the popsicles a subtle tang. You can use fresh or frozen berries. (Frozen berries can be thawed and used as directed in the method below. Or use them straight from the freezer, but add 2 to 4 minutes to the cook time.) The number of pops this recipe makes depends on the size and shape of the molds used. The base can be stored in an airtight container in the refrigerator for up to 24 hours if you need to freeze in batches; just give the mixture a stir before using.
Provided by Erin Jeanne McDowell
Categories ice creams and sorbets, dessert
Time 20m
Yield About 10 popsicles
Number Of Ingredients 8
Steps:
- In a medium pot, toss the blueberries, lemon juice, sugar and salt to combine. Cook over medium heat, stirring occasionally, until the berries burst and the mixture becomes juicy, 4 to 5 minutes. (Add 2 to 4 minutes of cook time if you're using frozen, unthawed berries.
- Transfer to the bowl of a food processor or blender and cool for 10 minutes. Purée the mixture until relatively smooth, 30 seconds to 1 minute. Add the sweetened condensed milk and blend until combined, 20 to 30 seconds. Scrape the bowl well.
- Add the heavy cream and process until the mixture is well combined and thickens slightly, 1 to 2 minutes.
- Add the sour cream and vanilla and blend until fully incorporated, 30 seconds to 1 minute. If necessary, transfer the mixture to a large container with a spout, such as a 4-cup/1-liter liquid measuring cup. Divide the mixture between the popsicle molds, filling each just under the rim of the cavity of the mold. Gently press a popsicle stick into the center of each cavity and freeze until firm, at least 8 hours.
- To unmold, gently run warm water over the base of the molds. They should easily release. Keep frozen until ready to serve.
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- Blend the blueberries in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency. See above for a photo.
- Pour the thick blueberry liquid into a large bowl. Stir in the agave/honey. Add the yogurt and very gently mix everything together. If you want a tie-dye, swirly look to your popsicles– do not fully blend the yogurt and blueberries. You want those patches of white and blue. The mixture will be thick. Taste it. If you want it sweeter, you can add a little more agave/honey.
- Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing – if not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). Continue to freeze for an additional 4-6 hours or overnight.
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