Blueberry Popsicles Recipes

BLUEBERRY POPS

Steps:

• In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
• Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.

BLUEBERRY-YOGURT POPSICLES

Steps:

• Combine yogurt, blueberries, and sugar in a blender. Puree until smooth. Pour into popsicle molds. Freeze overnight or until set.

BLUEBERRY CREAM POPSICLES

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.

BLUEBERRY POPSICLES

Steps:

• Blend blueberries, yogurt, milk, and sugar until smooth.
• Pour mixture into eight 5-ounce paper cups.
• Place foil over the top of each cup.
• Pierce the center of the foil and insert a wooden craft stick as the handle.
• Freeze up to six hours.
• Before serving, dip cups in warm water for a few seconds.
• Remove paper and foil.
• Send children outside to drip and make a mess. Stand at window and wave at them while you eat yours.

BLUEBERRY CREAM POPS

Steps:

• For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.