Real Fruit Bomb Pops

Real Fruit Bomb Pops

Real Fruit Bomb Pops
Makes 16 to 20
Recipe from Spoon, Fork, Bacon.
Ingredients:
Creamy Strawberry:
2 1/2 cups hulled and halved strawberries
1/3 cup plus 2 tablespoons superfine sugar
¼ teaspoon salt
1 cup nonfat Greek yogurt
1/3 cup low-fat buttermilk
2 teaspoons fresh lemon juice

Creamy Blueberry:
3 cups fresh blueberries
1/2 cup plus 2 tablespoons superfine sugar
1/4 teaspoon salt
1 cup nonfat Greek yogurt
1/2 cup low-fat buttermilk

Creamy Lemon:
3/4 cup fresh lemon juice
1/2 cup superfine sugar
2 tablespoons lemon zest
pinch salt
1 1/2 cups Greek yogurt
2/3 cup low-fat buttermilk

Popsicle molds

Directions:
1. For creamy strawberry: Place strawberries, sugar and salt in a mixing bowl and toss together. Allow mixture to sit for 10 minutes. Pour mixture into a blender with the remaining ingredients and puree until smooth. Pour mixture into an airtight container and place plastic wrap directly over the puree. Place in refrigerator and chill for 3 to 6 hours.
2. For creamy blueberry: Place blueberries, sugar and salt in a mixing bowl and lightly mash. Toss together. Allow mixture to sit for 10 minutes. Pour mixture into a blender with the remaining ingredients and puree until smooth. Strain mixture into an airtight container and place plastic wrap directly over the puree. Place in refrigerator and chill for 3 to 6 hours.
3. For creamy lemon: Place all ingredients into a blender and puree until smooth. Pour mixture into an airtight container and place plastic wrap directly over the puree. Place in refrigerator and chill for 3 to 6 hours.
4. To assemble: Fill one third of each popsicle mold with the strawberry puree. Place mold into freezer and allow to freeze completely, 1 to 2 hours. Continue to fill molds another third of the way with the lemon puree. Place mold back into the freezer and allow mixture to semi-freeze, about 30 minutes. Once second layer is slushy, but not fully frozen, carefully push popsicle sticks into center of each mold. Place back into freezer and allow to freeze completely, 1 to 2 hours. Fill molds the remaining third of the way with the blueberry puree and freeze for about 3 hours.
5. To serve: Dip molds in warm to hot water for about 10 seconds to help loosen from molds. Serve immediately as popsicles melt quickly.

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