Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Julianna Grimes
Recipe by Cooking Light August 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
5 hrs 30 mins
Yield:
10 servings (serving size: 1 pop)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

140 calories; fat 3.9g; saturated fat 2.3g; mono fat 1.1g; poly fat 0.2g; protein 0.8g; carbohydrates 27.5g; fiber 1.6g; cholesterol 13.6mg; iron 0.2mg; sodium 4mg; calcium 11mg.
Advertisement
Advertisement