Traditional recipes

Strawberry-Blueberry Pops

Strawberry-Blueberry Pops

Ingredients

Strawberry purée

  • 1 pound fresh strawberries, hulled, halved
  • 1 teaspoon fresh lemon juice

Blueberry purée

  • 12 ounces fresh blueberries (about 2 1/2 cups)
  • 1 teaspoon fresh lime juice

Recipe Preparation

Strawberry purée

  • Purée all ingredients and 1/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée. Set aside.

Blueberry purée

  • Purée all ingredients and 3 tablespoons water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée.

  • Pour 1 tablespoon strawberry purée into each mold; freeze until just firm, about 30 minutes. Add 1 Tbsp. blueberry purée to each mold. Freeze until just firm, about 30 minutes. Repeat until molds are filled. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds; serve.

Recipe by Gina Marie Miraglia Eriquez,

Nutritional Content

Makes 10, 1 serving contains: Calories (kcal) 72.1 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 18.4 Dietary Fiber (g) 1.3 Total Sugars (g) 16.1 Net Carbs (g) 17.1 Protein (g) 0.4 Sodium (mg) 0.7Reviews Section

Homemade Blueberry Strawberry Popsicles

Can you believe it’s July already? With the temperatures getting even higher this month, we’re looking for more delicious ways to cool down. These blueberry-strawberry popsicles were so fruity and yummy that I can’t wait to make another batch. Whip some up today!

Here’s what you’ll need to get started:

  • 1 c. blueberries
  • 1 c. strawberries
  • 1 c. vanilla yogurt
  • 3/4 c. orange juice
  • 1 tsp. sugar
  • 2 c. ice cubes

Toss the ingredients into a blender, and pulse until the ingredients are thick and creamy. Here’s what it should look like. You can blend a little more if you don’t like the blueberry chunks, but I loved them.

Pour the mixture into popsicle molds. This recipe will make about 12 popsicles, but you can just do 4-8 and then have yourself a nice little smoothie. Yeah, do that. Instant gratification.

After about an hour, insert popsicle sticks into the center of your molds. Mine came with tops, but I actually prefer using sticks instead. They’re easier to pull out. On the other hand, the tops collect the liquid… so I’ll leave it up to you. Look over my broken molds. Pro tip: Don’t twist them.

Wait at least 4 hours, and then you’ll have fruity, creamy popsicles to enjoy.

My kiddo had his after a little swim. You’ll notice he’s all wet. Now THAT’S how to cool down on a hot day!


The Easiest Strawberry Blueberry Browned Butter Cobbler

It’s that time of year when we put the best of summer’s fruit into a buttered baking dish, top it with any sort of buttered crumble and bake it until everything browns and bubbles.

There are about a millions ways to cobbler and this is my favorite of the unfussy versions.

My dad recently sent me a family heirloom – his mother Drucilla’s double-crusted peach cobbler – a MEGA cobbler of buttery crust and peeled peaches. It’s a labor of love and well… we’re absolutely into it, but for this cobbler situation we’re taking the labor out of our cobbler baking.

Today’s cobbler topping might just be my favorite. It’s not an oat streusel or a fussy pie crust. This cobbler topping is essentially a sugar cook atop our bubbling juicy fruit. Crisp but soft, flavored with browed butter and brown sugar. It’s the easiest way to cobbler with whatever fresh fruit you have on hand.

Have a most wonderful holiday weekend, friends! Keep it easy.

Here’s what you’ll need for this easy summer cobbler.

• fruit – I chose heaps of fresh strawberries and blueberries though you can choose anything you’d like! Peaches, cherries, raspberries, and blackberries are also wonderful options. If you’re using frozen fruit just thaw and drain it first.

• brown sugar, cornstarch, salt and ginger to sweeten, thicken, enhance the flavor and add warmth.

• flour, sugar, leavening, salt, egg yolk, vanilla and browned butter to make a very simple cookie crumble top. I’ve also made this very same recipe with a gluten-free flour blend with delicious success.

Start by mixing together sugar, cornstarch, salt and ginger. Give it a little whisk to incorporate evenly before tossing it into the fruit in a buttered dish. Toss until the cornstarch disappears and let the whole mixture sit at room temperature.

The fruit will start to create juice in the bottom of the pan. Correct. Heck yes. Well done.

Quick stir the cookie topping together.

Whisk together the dry ingredients before adding the browned butter, egg yolk and vanilla. Stir into a sandy wet dough.

Pinch and press the dough to cover the fruit. There will be plenty of cookie dough to layer it all together.

Brush lightly with egg white – you’ll mostly be dabbing egg whites and that’s alright. Sprinkle generously with turbinado sugar.

Bake until soupy soft fruit bubbles under a golden brown crisp cookie top.

Scoop into bowls while the cobbler is still warm and top with vanilla ice cream or whipped cream. It’s irresistible – you’ll have to tear yourself away from the dish and that’s only if you plan on playing nice and sharing with others.

Let’s consider this the first of many summer 2021 cobblers. You know I wouldn’t leave you here hangin without Drucilla’s famous peach cobbler. More soon, certainly.


Strawberry Blueberry 4th of July Popsicles.

Well, we are rolling right along with popsicle week, and I’m so happy, because it is going to be a HOT weekend here! Today I’m so happy to have Chelsea from Chelsea’s Messy Apron to share a recipe with us! Chelsea’s blog has a ton of amazing desserts – these Peanut Butter Blondies caught my eye (they’re gluten free!), and this recipe for flourless Double Chocolate Breakfast Cookies sounds delicious, too! She is my cup of tea – I am totally a believer in cookies for breakfast! Thanks for being here, Chelsea!

Hello to The Pretty Bee readers! I’m so excited that Kelly invited me to come over here and share a recipe with you all today. My name is Chelsea and I blog over at Chelsea’s Messy Apron where I share a wide variety of recipes from decadent desserts to comfort foods to healthy snacks and meals.

The Fourth of July is coming up quick and I have just the dessert to keep you cool and to help you feel festive – 4th of July popsicles with red, white, and blue stripes.

You create one main mixture of cream cheese, sweetened condensed milk, and whipped topping. That mixture gets separated into three parts – one gets strawberry jell-o added to it, one remains plain (white layer), and the last section gets blueberry jell-o mixed in. These are so simple and something the kids can even help with.

I made these 4th of July popsicles with low-fat ingredients – I used reduced-fat cream cheese, low-fat sweetened condensed milk, and sugar-free whipped topping. You can use the full-fat ingredients or adjust certain ingredients to your preference.

These popsicles take at least 10 hours to freeze, so I would suggest making them the night before you need these. When you are ready to eat them, run the mold under warm water for about 10-15 minutes and the popsicle will slide right out.


Recipe Summary

  • 3 cups Greek yogurt
  • 6 tablespoons honey
  • 2 cups frozen fruit (9 ounces), such as strawberries, blueberries, or mango

Whisk together 1 cup yogurt and 2 tablespoons honey in a small bowl.

In a food processor, pulse remaining 2 cups yogurt and 4 tablespoons honey with frozen fruit until mostly smooth, with a few small chunks remaining. Layer half of plain yogurt mixture into ice-pop molds, then half of fruit mixture.

Repeat process with remaining mixtures swirl with the tip of a knife to marble. Insert sticks and freeze until firm, at least 8 hours and up to 1 month.


3-Ingredient Strawberry Yogurt Popsicles

  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 mins
  • Yield: 10 1 x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

3-Ingredient creamy strawberry yogurt popsicles are simple healthy treats that will keep you cool all summer long!

Ingredients

  • 12 oz . fresh ripe strawberries
  • 2 cups full-fat plain Greek yogurt
  • 1/4 cup honey

Special Equipment

Instructions

  1. Blend strawberries on high speed until puree like consistency. Add yogurt and honey, and continue to blend until incorporated.
  2. Pour the mixture into popsicle molds, insert the sticks, and freeze for 5 hours or overnight.
  3. Run popsicle molds under warm water until the pops loosen, and then remove. Makes 10 (3 oz.) popsicles.

Notes

If your popsicle mold does not have slots for sticks, freeze the pops until partially frozen (about two hours), slide the stick into the center of the pop (it should stand on its own), and return to the freezer for another three hours or until completely frozen.


Fruit Popsicles with Fresh Summer Berries

Strawberry, Coconut Water, and Blueberry Ice Pops

Affiliate links have been used in this post.

Ingredients:

  • 1 ½ cups fresh blueberries
  • 2 cups fresh strawberries
  • 1L bottle of coconut water

Directions:

Wash and slice strawberries in varying thicknesses and sizes.

Press into the bottom of the popsicle molds &ndash make sure you really pack them in so that they do not float around.

Depending on your mold, this will be about 1 ½ inch deep.

Pour coconut water in, reaching the top of the strawberries

Insert popsicle sticks and freeze until hard.

Pour another 1-1 ½ inches of coconut water alone and freeze again until hard.

Press blueberries into your popsicle mold until you reach the top of the mold.

Pour coconut water until it reaches the top of the mold.

Freeze until hard. When ready to serve, allow to that slightly or wrap each popsicle in the mold with a warm dish towel to loosen.

Need more strawberry recipes? Here is a great one for summer as it uses a crock-pot &ndash Strawberry Bread Pudding. These Strawberry Mini-Pies are super adorable!


Strawberry Banana Cashew Pops

  • Author: Deborah
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 10 - 12 servings 1 x

Description

Nothing hits the spot on a hot summer day like one of these Strawberry Banana Cashew Pops! Only 3 ingredients make up these popsicles that the kids (and adults!) will love.

Ingredients

Instructions

  1. Combine the bananas and the cashewmilk in a blender and blend until smooth. Stir in the strawberries, then pour into popsicle molds. Freeze completely.

Recipe Notes:

*If your bananas or strawberries aren’t super ripe, you can add in a tablespoon or two of sugar to sweeten the pops.

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This conversation is sponsored by Silk. The opinions and text are all mine.

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More


Blueberry Fruit Popsicles

Blueberry fruit popsicles perfectly sweetened and packed with delicious vanilla yogurt and luscious fresh blueberries.

These Blueberry Vanilla Yogurt Ice Pop Popsicles are the consummate summer treat. They are creamy, fruity, and ice cold!

Loaded with vitamin C, antioxidants, and power-boosting protein, these fruit popsicles are going to be a staple in my freezer now.

The summer weather is here to stay. And, I have been collecting my recipes for fruit popsicles to stay cool. Have you had a chance to try these Pineapple Orange Popsicles yet?

They have no refined sugar and are a perfect cool treat for a hot day. Or, these Strawberry Kiwi Vitamin C Ice Pops are an easy 4 ingredient popsicle recipe for a healthy summer treat.

And, if you like yogurt popsicles, you will want to try these Red, White, and Blue Berry Popsicles.

Are fruit popsicles healthy?
Whether or not your popsicles recipes are healthy really depends on what you put in them.

If they contain protein and fresh fruit without a lot of added sugar, chances are they are a healthy summer popsicle recipe.

That's why these Blueberry Vanilla Yogurt Ice Pop Popsicles are such a favorite of mine. They contain only one tablespoon of added sweetness from the honey.

How to make popsicles at home
These fruit popsicles are so easy to make at home that you'll never want to buy them at the store again. All you will need is a popsicle mold of some sort.

You can make popsicle fruit pops in any type of mold from a Dixie cup and a popsicle stick to a popsicle mold. If you want them to look like the ones you buy at a store, you will want to use a mold.

What you will need to make Blueberry Vanilla Yogurt Popsicles

Just add whole blueberries to the popsicle mold before you freeze them. They will need to be small enough to fit into the mold. So, you may need to slice them in half if they are too large.

For larger fruits, you may want to slice them into thin slices rather than thicker chunks.

What other fruits can I use?
You can puree almost any type of fruit for these fruit popsicles. Why not try another type of fresh berry. Or, try mango, pineapple, kiwi, or even peach.

Pureed bananas make a great choice if you are looking for fruit popsicles with no added sugar. They are sweet enough on their own.

The important thing to remember is to blend the fruit so the texture is creamy and smooth.

Helpful Tips to make Blueberry Vanilla Yogurt Popsicles

  • If you're wondering how to make popsicles creamy, not icy, it's the addition of the yogurt that adds creaminess to your yogurt popsicle.
  • If you want coconut milk fruit popsicles, you can add coconut yogurt rather than traditional dairy-based yogurt for a lactose-free popsicle recipe. Or, you could try another plant-based yogurt like soy or almond.

I like to freeze mine for 24 hours to make sure everything is solid. So, make sure you plan ahead and make them the day before you want to enjoy them.

How can I serve these fruit popsicles?
If you're planning on serving these at a party, I find it's best to set them in a large tray of ice cubes so that they stay frozen and don't melt.

And, if you are serving them to kids, slip a cupcake liner through the stick on the bottom to catch any of the messy drips. You'll appreciate it when it's time to clean up.


Creamy Coconut and Mixed Berry Popsicles

Well now we know what happens when I’m left to my own devices. I make popsicles in the dead of winter.

…on the same morning I scraped a layer of ice from my car windshield.

Just part of an effort to distract myself from the endless monotony of grey and rain that is life right now here in the Pacific Northwest. Maybe it’s a seasonal affective disorder talking, but this time of year I start really missing fresh summer berries. Not to mention daylight.

So, I’m happily daydreaming of blissfully long summer days, sunny skies, warm breezes, market produce, and berry juice dribbling down our chins, with these creamy coconut and mixed berry popsicles.

Of course, our freezer always has local berries in it – generally ones rescued at the last moment from spoiling because I once again bought too many. But you know this.

I’ve made a good dent in last year’s supply (that’s what I’ve used here), and in the interest of creating some healthy sweet treats, channeling warmer days, and going bright pink (!) for Valentine’s day, I whipped up a batch of these creamy, vanilla-specked, berry swirled treats.

About these coconut and mixed berry popsicles

These vibrant, sweet beauties are based off of the creamy blood orange and coconut popsicles that I shared a few years ago around this time, during a major snowstorm, no less. Some things never change, do they?

Whipping up a batch of these sweet and tangy pops is as easy as digging your popsicle mold out from the back of the pantry, and blending up a few simple, wholesome ingredients.

Blackberries and raspberries – or whatever you have on hand – are blended together with a bit of honey, then layered or swirled with creamy, vanilla bean dotted coconut milk. Super, duper simple. I think these actually taste better when they’re completely blended together, although the ombre-vibes are prettier, so take your pick.

The resultant creamy, vibrantly pink, mixed berry popsicles are free of refined sugar, can be made vegan if you swap out the honey for maple syrup or agave or cane sugar, and are guiltlessly indulgent, yes, even in the middle of winter. You can make these pops with any berries of your choosing, and really any pureed, seasonal fruit (like winter citrus!), adjusting the sweetness as necessary to your personal tastes.

So file these away for warmer days ahead, or indulge with me now in these sweet and creamy treats and forget for a moment that spring is still over a month away…