BLUEBERRY, THYME AND SWEET CREAM ICE POPS
These ice pops use frozen Maine blueberries, which are deliciously sweet and can be found all year long. Sweetened condensed milk steeped with fresh thyme is a creamy, herbaceous addition. (To make the pops more kid-friendly, omit the thyme.)
Provided by Food Network Kitchen
Time 8h40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.
- Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
- Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.
WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS
Categories Dessert Kid-Friendly Frozen Dessert Blueberry Lemon Watermelon Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 16
Steps:
- For watermelon ice:
- Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
- Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
- For lemon ice:
- Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
- Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
- For blueberry ice:
- Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
- Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
- Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.
WATERMELON LEMONADE
Light and refreshing summer drink. Garnish with watermelon slice. Can be made into an adult cocktail by adding a little vodka.
Provided by docswife
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
- Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.
Nutrition Facts : Calories 50 calories, Carbohydrate 13 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 2.7 mg, Sugar 11.7 g
YOGURT WITH BLUEBERRIES & HONEY
A simple combination of Greek yogurt and blueberries gets an extra touch of sweetness from golden honey. It's the perfect balance of protein and fiber to keep you energized.
Provided by Victoria Seaver, M.S., RD
Categories Diabetic High-Protein Breakfast Recipes
Time 5m
Number Of Ingredients 3
Steps:
- Place yogurt in a bowl. Top with blueberries and drizzle with honey.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 24.6 g, Cholesterol 11.3 mg, Fat 1.1 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 0.3 g, Sodium 82 mg, Sugar 20.4 g
BLUEBERRY ICE POPS
Provided by jenn
Number Of Ingredients 3
Steps:
- Combine all ingredients in blender and mix until completely combined.
- Pour into ice pop mold.
- Freeze for at least 3 hours.
WATERMELON-BLUEBERRY ICE POPS
These pops are made by floating whole blueberries in watermelon puree, and then freezing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 5
Steps:
- Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
- Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.
CREAMY LAYERED BLUEBERRY ICE POPS
These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.
Nutrition Facts : Calories 104 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
WATERMELON LEMONADE ICE POPS RECIPE
Easy Watermelon Lemonade Ice Pops has to be the easiest recipe ever! With only two ingredients, fresh yummy watermelon, and frozen lemonade concentrate, and two steps you can have a delicious, light and refreshing after school snack that your kids will love.
Provided by Sharon Rigsby
Time 4h5m
Number Of Ingredients 2
Steps:
- Place the watermelon and lemonade concentrate in a blender or food processor. Process for 10-20 seconds or until the mixture is smooth. Pour this mixture through a wire mesh strainer to catch any seeds or solids.
- Fill up your molds leaving a little bit of room at the top because the mixture will expand when frozen. Place the molds in the freezer for an hour to partially freeze and then insert the ice pop sticks. Freeze for an additional 3 hours or until solid.
Nutrition Facts : Calories 95 kcal, Carbohydrate 25 g, Protein 0.3 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 2 mg, Fiber 0.3 g, Sugar 24 g, UnsaturatedFat 0.034 g, ServingSize 1 serving
WATERMELON,LEMONADE, AND BLUEBERRY ICE POPS
This is basically your "bomb pop" with the red(watermelon),white(lemonade) and blue (blueberry) but of course homemade with fresh ingredients!
Provided by Jamallah Bergman
Categories Fruit Desserts
Number Of Ingredients 16
Steps:
- 1. For watermelon ice: Blend watermelon and sugar in processor until smooth. Strain puree into bowl,pressing solids to extract as much fruit as possible.
- 2. Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tbsp each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4 inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting the bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
- 3. For Lemon Ice: Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temp.
- 4. Place pan with frozen pops on work surface;carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tbsp each) Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
- 5. For Blueberry Ice: Stir blueberries, 1 cup water,sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temp.
- 6. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tbsp each) Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. keep frozen)
- 7. Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.
HONEY LEMON BLUEBERRY ICE POP
These 100-calorie ice pops are refreshing, filled with blueberries and bursting with nutrients. Enjoy one before a workout for a natural endurance boost.
Provided by Food Network
Categories dessert
Time 3h15m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes.
- Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.
WATERMELON POPS
Nothing's better on a hot day than homemade watermelon ice pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Number Of Ingredients 2
Steps:
- Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.
Nutrition Facts : Calories 23 g
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- Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
- Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
- Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
- Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
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- In a medium saucepan, add in the blueberries and sugar. Place over medium heat and stir to combine. Using the back of a wooden spoon, press the berries against the sides of the saucepan to pop them. This will help get the juices flowing.
- Pour the berries and juice through a fine mesh strainer. Press the berries until all of the skins and very little pulp is left in the strainer.
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- For watermelon ice: Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
- Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
- For lemon ice: Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
- Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
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