An icy-fruity blueberry layer sandwiches creamy summer peach mousse for a stunning and delicious treat that children and adults will love.
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
How to Make It
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.
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.
These were great! And fun. Part of the enjoyment was in taking something as regular as a popsicle and creating something more interesting. Part of the fun was in how lovely they looked and how good they tasted. And they were easy to make!
I thought these were great! I added a strawberry layer since I didn't have very many blueberries. I thought the peach layer was fantastic. Very nice texture when frozen. Like a mousse. You have to use the remaining sugar (after adding 3 tbls to the blueberry layer) for the peach layer not the full 2/3 cup. I used 2 peaches.
I agree w the first reviewer. Would not make again. My kitchen looked like a truck went thru it, I had these items out for 8 SMALL ice pops: food processor, pot to boil a peach in, sieve, stand mixer, measuring cups, measuring spoons, bowls to mix it in, ingredients, etc. Huge mess for 8 little pops. My whipping cream did the same thing, it separated and was way too sweet, which is unusual for CL....my guess is that the sugar amount of 2/3 C and only 1/3 C whipping cream is off. They tasted just ok, not good enough for all that work. I will try the chocolate recipe as I also had to buy the molds so want to use them again....
I was so excited about this recipe that I went on a "mission" to find the ice pop molds. Decided to follow the recipe exactly as written. I only have 8 molds so I figured I freeze the rest in a Pryex cup. First I got only about 1 1/4 cups of liquid from the blueberries and there was not a lot of "solids" left in the sieve (which may never come clean again) so no need to worry about excess blueberry ice. Then, even though I added the sugar gradually my whipped cream collapse and separated so the texture of the peach layer leaves a lot to be desired. The mixture only filled my little molds about 3/4 of the way up. That's not much ice pop for 140 calories.
Next time (and since I have a mold there will be a next time). I will use a sugar substitute and and a fat free whipped topping in place of the cream. Will be easier and lighter. Great concept and I'll use it for inspiration.
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