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
STRAWBERRY AND FARM FRESH BLUEBERRY SMOOTHIE
Steps:
- Using the plastic straw, remove the white bitter interior and stem of each strawberry. You do this by centering the straw on the bottom pointed end of the fruit, pushing up through the inside to the top and popping off the stem in one smooth motion. Staying centered on the fruit with the straw is the key to quickly hulling and removing the bitter core of strawberries. (You can alternatively cut the stems and white bitter flesh out with a knife.)
- In a blender, combine the strawberries, blueberries, coconut water and strawberry yogurt and cover with the lid. Press the setting for puree and let it run until the texture is nice and smooth, at least 30 seconds.
- Pour into two 16-ounce Mason jars (or glasses), or four 8-ounce jars. Garnish with granola and mint leaves.
FRUIT POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
- Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
- Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
- Repeat with another layer of mango and strawberry. Freeze until solid.
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.
STRAWBERRY POPS
Everyone will love munching on these all-natural fruit pops when the weather turns steamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Yield Makes 8
Number Of Ingredients 2
Steps:
- Pulse strawberries with sugar and 1/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
- Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.
Nutrition Facts : Calories 53 g, Protein 1 g
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- Wash the berries and preheat the oven to 350° F. Slice the green tops off the strawberries and cut into small, bite-sized pieces. Lightly butter or oil the inside of a 13x9inch baking dish and place the berries inside. Toss with cornstarch and vanilla.
- In a separate bowl, mix together oats, honey, seeds, salt, and oil or butter till well combined. Place the oat mixture evenly on top of the berries. Bake uncovered at 350°F for 40-50 minutes, or until golden brown on the top and bubbling on the sides.
- Allow to cool, uncovered, for at least 5 minutes before serving. Serve warm, topped with ice cream.
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- Divide pudding into 3 equal bowls. Combine the strawberry syrup and chopped strawberries with the pudding in the first bowl. Leave one bowl plain, and add the blueberry syrup and blueberries to the third bowl.
- Set out 30 3-ounce disposilble cups, or molds of your choice. Fill each a third of the way full with the strawberry pudding. Add the plain pudding on top of the strawberry pudding, and top with the blueberry pudding. Insert a wooden stick and freeze until firm.
- Combine all ingredients in a small saucepan and cook over medium heat. Let cook for 5-10 minutes, then transfer to a food processor or blender and process until smooth.
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