Red White And Blueberry Pops Food

RED, WHITE AND BLUEBERRY POPS

Steps:

• In blender or food processor, place strawberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl to remove seeds. Stir 1/4 cup of the lemonade concentrate into strawberry puree. Divide mixture among ice pop molds. Freeze 2 hours or until firm.
• Spoon 2 tablespoons coconut sorbet evenly over strawberry layer in each ice pop. Cover each mold with foil; insert stick into each pop. Freeze 2 hours or until firm.
• In blender or food processor, place blueberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl. Stir remaining 1/4 cup lemonade concentrate into blueberry puree. Gently remove foil from each mold. Spoon mixture evenly over sorbet layer. Freeze at least 4 hours or overnight until firm. To serve, remove pops from molds.

HEALTHY RED, WHITE AND BLUE FROZEN POPS

Steps:

• Put six 3-to 4-ounce ice pop molds in the freezer for 30 minutes.
• Combine the strawberries and 1 tablespoon each coconut cream and honey in a blender. Puree until smooth. Pour into a liquid measuring cup and set aside. Rinse out the blender.
• Combine coconut milk, 1 tablespoon each coconut cream and lime juice in the blender. Puree until smooth.
• Evenly divide strawberry puree between the frozen pop molds. Carefully layer the coconut milk over the strawberry puree. Freeze for 30 minutes. Rinse out the blender.
• When you are ready to complete the frozen pops, combine the blueberries and the remaining 1 tablespoon each coconut cream, honey and lime juice in the blender. Puree until smooth (see Cook's Note).
• Remove the frozen pop molds from the freezer and fill with the blueberry puree, and insert the frozen pop mold stick.
• Freeze until set, at least 4 hours up to overnight. Let sit at room temperature for 5 minutes before unmolding and serving.

PATRIOTIC POPS

Steps:

• Place 2 tablespoons yogurt, 1 tablespoon honey and 1 cup strawberries in a blender; cover and process until blended. Remove to a small bowl. Chop remaining strawberries; stir into strawberry mixture., In blender, process 2 tablespoons yogurt, remaining honey and 1 cup blueberries until blended; remove to another bowl. Stir in remaining blueberries., In each mold, layer 1 tablespoon strawberry mixture, 2 tablespoons yogurt and 1 tablespoon blueberry mixture. Top with holders. (If using paper cups, top with foil and insert sticks through the foil.) Freeze until firm.

RED WHITE AND BLUEBERRY POPSICLES

Steps:

• In a vitamix , blend strawberries, water, and honey.
• Scoop 1 tablespoon of mixture into each popsicle mold.
• Freeze popsicles for 40 minutes.
• Blend coconut milk and honey.
• Remove popsicles from freezer; scoop 1 tablespoon of coconut mixture into each mold, then insert popsicle sticks.
• Freeze popsicles for 40 minutes.
• Blend blueberries, water, and honey.
• Remove popsicles from freezer and scoop 2 tablespoons of blueberry mixture into each popsicle mold.
• Freeze popsicles for 1 hour.
• Serve.

RED, WHITE, AND BLUEBERRY POPS

Steps:

• In a blender, combine strawberries, 2 tablespoons sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.
• Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.
• In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

RED WHITE AND BLUE POPSICLES

Steps:

• To make a half dozen pops, tint 1/2 cup of the yogurt with red food coloring and 1 1/2 cups with blue food coloring. Leave the rest plain.
• Make waxed paper cone liners by folding six 12-inch square sheets into triangles, wrapping each around a sugar cone, and using tape to hold the shape. Then place the paper cones inside the sugar cones.
• Fill each cone with 1 tablespoon red yogurt, followed by 2 tablespoons white yogurt, then 3 tablespoons blue yogurt. Insert a Popsicle stick and freeze the pops until firm, about 4 hours, using the cone box with six circles cut out to keep them upright.