Best Blueberry Lime Ice Pops Recipes
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, 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.
HONEY LEMON BLUEBERRY ICE POP
These 100-calorie ice pops are refreshing, filled with blueberries and bursting with nutrients. Enjoy one before a workout for a natural endurance boost.
Provided by Food Network
Categories dessert
Time 3h15m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes.
- Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.
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