Creamy Blueberry Popsicles Food

CREAMY BLUEBERRY POPSICLES

Steps:

• In a blender, combine blueberries, raspberries, sugar, extract, and 1/2-cup Silk Protein NutMilk; blend until combined thoroughly and thick.
• Fill two-thirds of popsicle molds with prepared puree.
• Sprinkle nuts over the berries mixture; freeze for 30 minutes.
• Add the remaining nut milk to fill up the popsicle molds.
• Carefully insert popsicle sticks into the pops.
• Return to the freezer for another 4 hours, or until frozen solid.
• Remove from molds and serve.

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.