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Blueberry-Peach Ice Pops

Photo: John Autry; Styling: Cindy Barr
Hands-on time 30 mins
Total time 5 hrs, 30 mins
Yield 10 servings (serving size: 1 pop)
An icy-fruity blueberry layer sandwiches creamy summer peach mousse for a stunning and delicious treat that children and adults will love.

Ingredients

  • 2/3 cup sugar, divided
  • 3 tablespoons fresh lemon juice, divided
  • 3 cups fresh blueberries
  • 1 cup peeled, pitted, and sliced peach (about 1 large peach)
  • 1/3 cup heavy whipping cream

Nutrition Information

  • calories 140
  • fat 3.9 g
  • satfat 2.3 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 0.8 g
  • carbohydrate 27.5 g
  • fiber 1.6 g
  • cholesterol 13.6 mg
  • iron 0.2 mg
  • sodium 4 mg
  • calcium 11 mg

How to Make It

  1. Combine 3 tablespoons sugar, 2 tablespoons fresh lemon juice, and berries in a food processor, and process until smooth. Strain mixture through a fine-mesh sieve over a bowl, pressing to extract juices, and discard solids.

  2. Place the remaining 1 tablespoon juice and peach in a food processor; process until smooth. Place cream in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Stir one quarter of whipped cream into peach mixture. Gently fold remaining cream into peach mixture; chill. Divide half of the blueberry mixture evenly among 10 (4-ounce) ice-pop molds. Top with lid. Freeze 25 minutes or until set. Uncover and top each serving with peach mixture; top with lid. Insert craft sticks into center of each mold; freeze for 25 minutes or until set. Uncover and top each serving with remaining blueberry mixture. Freeze for 4 hours or until thoroughly frozen.