Frozen Blueberry Pops Food

HEALTHY BLUEBERRY POPSICLES WITH JUST 3 INGREDIENTS

Steps:

• Place blueberries, coconut milk, and maple syrup in a blender. I use a Magic Bullet. Blend on medium for 1 minute or as long as it takes to completely blend the blueberries and coconut milk.
• Pour the mixture into ice pop mold, leaving 1/4 to 1/8th inch head space. Insert sticks.
• Place in freezer. Freeze for 4 to 6 hours or until the ice pops are fully frozen.
• To remove from the molds, run hot water over the outside of the ice pop mold, just until the ice pop slips easily from the mold.
• Store in Ice Pop freezer bags for long term storage. Ice pops will last for 2 months frozen in individual freezer bags.

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.

FROZEN BLUEBERRY YOGURT POPS

Steps:

• Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
• Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
• To serve, dip outsides of molds into warm water to loosen.

BLUEBERRY ICE POPS

Steps:

• Combine all ingredients in blender and mix until completely combined.
• Pour into ice pop mold.
• Freeze for at least 3 hours.

FROZEN BLUEBERRY POPS

Steps:

• Fill a 10-pop freezer-pop maker halfway with 1 1/4 cups blueberry juice (about 2 1/2 tablespoons per mold); add 6 blueberries to each mold. Place tops on molds and insert sticks; freeze until completely solid, about 4 hours.
• In a medium bowl, whisk together remaining 3/4 cup blueberry juice and yogurt until smooth.
• Remove pops from freezer and carefully remove tops. Fill molds evenly with blueberry-yogurt mixture, leaving about a 3/4-inch space from top. Add 6 more blueberries to each mold; cover with tops. Freeze until completely frozen, about 4 hours.

FRUIT ICE POPS

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.

BLUEBERRY CHEESECAKE POPS

Steps:

• Blueberry Topping;.
• Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan.
• Cook over low heat for 5 minutes stirring constantly.
• Remove from heat and let stand to thicken.
• Set aside.
• Cheesecake;.
• In a bowl beat the cream cheese, sugar, and sour cream until blended.
• In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken.
• Add the cream cheese mixture and beat for 30 seconds
• Fold in the blueberries and set aside.
• Crust;.
• Grind the graham crackers into crumbs in a food processor or blender.
• Add the sugar and process until combined.
• Pour into a bowl and add the butter and water, stirring until sticky.
• Refrigerate until needed.
• Assembly;.
• Pour the topping into each mould until it is 1/4 full.
• Freeze for 2 hours.
• Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,.
• Insert a stick into each mould.
• Freeze for 3 hours.
• Press the crust into the pop mould (if the crust is not sticking add more water).
• Freeze for at least 4 hours.
• Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds.
• For Strawberry Cheese Pops;.
• Replace the blueberries with sliced strawberries.
• For Chocolate Cheesecake Pops;,.
• Repalce the graham crackers with chocolate cookies and shaved chocolate.
• Repalce the blueberries with chocolate chips and chocolate fudge sauce.

BLUEBERRY COCONUT ICE POPS

Steps:

• In a small sauce pot, combine blueberries, water, and 3 tablespoons maple syrup. Bring to a boil until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, keep them as is.
• In a small bowl, whisk together 2 tablespoons maple syrup, coconut milk, and almond milk.
• Fill popsicle molds a little over half full of coconut-almond milk. Spoon in blueberry mixture to fill the popsicle mold.
• Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle cavity. Place mold back in the freezer for at least another 4 hours until ice pops are solid.

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 YOGURT POPSICLES RECIPE

Steps:

• For the Yogurt Base: In a medium bowl, whisk together yogurt, sugar, cream, lemon juice, and salt until well combined.