Blueberries give these ice pops natural sweetness, while a touch of cream adds decadence. Use pop moulds if you have them, but you can easily freeze them in small disposable cups or ice cube trays with wooden pop sticks.
- Prep time 15 minutes
- Total time 4 hours & 15 minutes
Ingredients
Method
In saucepan, bring blueberries, sugar, lime juice and 1 tbsp water to boil. Reduce heat to medium-low; simmer, stirring and crushing blueberries occasionally, until broken down and pulpy, about 10 minutes. Strain through fine-mesh sieve into bowl, pressing on solids and scraping mixture against sieve with a spoon; whisk in cream and milk.
Pour into moulds, leaving 1/4-inch (5 mm) headspace. Freeze for 30 minutes. Insert pop sticks into centres; freeze until firm, about 4 hours.
Makes 8 pops.
Nutritional facts per pop: about
- Fibre 0 g
- Sodium 10 mg
- Sugars 20 g
- Protein 1 g
- Calories 139.0
- Total fat 6 g
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 22 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 6.0
- Vitamin C 7.0
