Lemon Blueberry Twist Pops Recipes
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
LEMON-BLUEBERRY TWIST POPS
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
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
LEMON BLUEBERRY TWIST POPS
this is another great pop for anytime or day
Provided by Patsy Fowler @hellchell1
Categories Other Desserts
Number Of Ingredients 3
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.
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