Creamy Layered Blueberry Ice Pops
“These delicious ice-pops can be made with raspberries or blackberries. The rosemary sprig and lemon rind brings another layer of taste. They’re quick, easy and kid-friendly.” —Gloria Bradley, Naperville, Illinois
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|10servings||25minutes + freezing||10minutes + cooling|
|10servings||25minutes + freezing|
|10minutes + cooling|
- 1/3 cup Agave nectar
- 1/4 cup water
- 1 fresh rosemary sprig
- 1 lemon zest strip
- 1 tbsp lemon juice
- 2 cups blueberries fresh or frozen
- 2 tbsp sugar
- 2-1/4 cup frozen whipped topping thawed
- 10 freezer pop molds
- wooden sticks
- 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 of the mixture to pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. For 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.
Test Kitchen tips
- Agave nectar, made from the same plant used to make tequila, is a sweetener that can be used like sugar or honey.
- The flavour of lime would be great in this recipe, too. Substitute equal parts lime zest and juice for the lemon.
1 pop: 104 calories, 3g fat (3g saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (18g sugars, 1g fibre), 0 protein.
Diabetic Exchanges: 1 starch, 1/2 fat.