CREAMY LAYERED BLUEBERRY ICE POPS

Creamy Layered Blueberry Ice Pops image

Provided by @MakeItYours

Number Of Ingredients 9

1/3 cup agave nectar
1/4 cup water
1 fresh rosemary sprig
1 lemon zest strip (2 inch)
1 tablespoon lemon juice
2 cups fresh or frozen blueberries
2 tablespoons sugar
2-1/4 cups frozen whipped topping, thawed
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

Steps:

For lemon syrup, place first four 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 of the mixture to food-safe plastic bag; cut, a small hole in a corner of bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. For 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.