Tuesday, June 7, 2016
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.
By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: August 2014
Prep time 15 minutes
Total time 4 hours 45 minutes
4 cups (1 L) fresh blueberries
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) lime juice
1/2 cup (125 mL) whipping cream 35%
1/4 cup (60 mL) milk
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 Information per pop: about
cal 139 pro 1g total fat 6g sat. fat 3g
carb 22g dietary fibre 0g sugar 20g chol 20mg
sodium 10mg potassium 82mg
calcium 2 iron 1 vit A 6 vit C 7