Purple Pops Food

FRUIT POPS

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

PURPLE SMOOTHIE POPS

Steps:

• Add the yogurt, frozen berries, honey, banana and cabbage to a blender. Then pour in the juice and blend until smooth!
• Pour into ice-pop molds and stash them in the freezer until totally frozen. Remove and eat as required!

PURPLE POPS

Steps:

• Puree all the ingredients and pour into small paper cups or popsicle molds.
• If using cups, when halfway frozen, stand a wooden stick or plastic spoon in the popsicle to make a handle.
• When frozen solid, unmold or peel away the paper to eat.

PURPLE SMOOTHIE POPS

Steps:

• Add the yogurt, frozen berries, honey, banana and cabbage to a blender. Then pour in the juice and blend until smooth!
• Pour into ice-pop molds and stash them in the freezer until totally frozen. Remove and eat as required!

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.