Blueberry Swirl Ice Pops Recipes
BLUEBERRY SWIRL ICE POPS
You can't beat the taste of pure, fresh ingredients -- like ripe berries, tangy yogurt. and sweet cream -- in these homemade ice pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 8
Number Of Ingredients 4
Steps:
- In a small saucepan, bring blueberries and 1/4 cup sugar to a boil over high. Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy, 3 minutes. Transfer to a small bowl and refrigerate until cool, 30 minutes.
- In a medium bowl, whisk together 1/2 cup sugar, yogurt, and cream until sugar dissolves, about 2 minutes. Pour yogurt and blueberry mixtures, alternating them, into eight 3-ounce ice-pop molds, making 5 or 6 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, about 6 hours (or up to 2 weeks).
Nutrition Facts : Calories 205 g, Fat 12 g, Protein 3 g, SaturatedFat 7 g
BANANA BLUEBERRY SWIRL POPSICLES
Perfect for hot summer days, this frosty treat showcases swirls of creamy yogurt, sweet blueberries, and bananas. Although Martha uses Stonyfield Farm BaNilla lowfat yogurt, you can substitute your favorite flavored yogurt in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10 ice pops
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.
- Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours
- Dip molds quickly in hot water to unmold.
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- Using a blender, blend 28 ounces of the yogurt with 2 tablespoons lemon juice; transfer to a bowl.
- Wash the blender jar, and combine remaining 4 ounces yogurt with 1/2 cup berries and remaining tablespoon lemon juice.
- Blend. Fill each pop mold with alternating layers of yogurt and puree, adding whole berries to mix.
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- Mix yogurt and 1/4 cup sugar in blender until smooth. You may want to add more sugar depending on preference. Set aside.
- In a small saucepan over low heat, put in blueberries and sprinkle 2 tbsp sugar on top. Blueberries will begin to bubble and some will burst. Cook until sugar is melted and the majority of berries have burst, stirring constantly.
- Add in some yogurt to the bottom of the ice pop molds. Add in a layer of cooked blueberries with the blueberry syrup that has developed from the berry juice. Repeat with yogurt and then again with blueberries until you reach the top of the molds. Freeze for several hours or overnight. Remove ice pops according to manufacture instructions.
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