Purple Pops Recipes

Steps:

• Add the yogurt, frozen berries, honey, banana and cabbage to a blender. Then pour in the juice and blend until smooth!
• Pour into ice-pop molds and stash them in the freezer until totally frozen. Remove and eat as required!

Steps:

• Pour the blueberries, grape and pomegranate juices, sugar and lime juice into a blender and puree.
• Pour into 10 ice pop molds and insert ice pop sticks. Freeze until solid, at least 4 hours.

Steps:

• Puree all the ingredients and pour into small paper cups or popsicle molds.
• If using cups, when halfway frozen, stand a wooden stick or plastic spoon in the popsicle to make a handle.
• When frozen solid, unmold or peel away the paper to eat.

Steps:

• In a mixing bowl, combine yogurt and grape juice; stir well.
• Pour into small frozen-pop molds or 5-ounce wax coated paper cups, filling 3/4 full, and freeze solid (about 2 hours). If using paper cups, partially freeze (about 1 hour) then insert popsicle sticks. Tear off cups when frozen solid.

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.