Blueberry-Peach Ice Pops

Photo: John Autry; Styling: Cindy Barr

An icy-fruity blueberry layer sandwiches creamy summer peach mousse for a stunning and delicious treat that children and adults will love.

Yield: 10 servings (serving size: 1 pop)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 5 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 140
  • Fat: 3.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 27.5g
  • Fiber: 1.6g
  • Cholesterol: 13.6mg
  • Iron: 0.2mg
  • Sodium: 4mg
  • Calcium: 11mg

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

Preparation

  1. 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. 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.
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