Best Strawberry Blueberry Pops Recipes

FIRECRACKER ICE POPS

Firecracker Ice Pops image

Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 10m

Yield Makes 10

Number Of Ingredients 4

Ingredients

1/2 pound strawberries, hulled and quartered (1 1/2 cups)
1/4 cup sugar
1/2 pound blueberries (1 1/2 cups)
1 1/4 cups low-fat plain yogurt

Steps:

In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Nutrition Facts : Calories 59 g, Fiber 1 g, Protein 1 g

FRUIT ICE POPS

Fruit Ice Pops image

Provided by Food Network

Categories dessert

Time 5h5m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups frozen blueberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt
2 cups frozen strawberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt

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

Creamy Layered Blueberry Ice Pops image

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

Ingredients

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 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