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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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A make ahead, freezable, kid friendly recipe from Julianna Grimes, Cooking Light- August 2011. Enjoy! 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 (to make this vegan use coconut cream) |
Directions:
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.
3. Divide half of the blueberry mixture evenly among 10 (4-ounce) ice-pop molds. Top with lid. Freeze 25 minutes or until set.
4. 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.
5. Freeze for 4 hours or until thoroughly frozen.
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