Blueberry Cream Pops

Jeff Coulson Author: Blueberry Cream Pops

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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: August 2014

Ingredients

  • 4 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lime juice
  • 1/2 cup whipping cream 35%
  • 1/4 cup milk

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.

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
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberry Cream Pops

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