Blueberry fruit pops
Makes 8 pops
If you prefer, rather than using plastic cups, you can freeze the pops in the plastic molds that are seasonally stocked in gourmet shops and in the kitchen department of your local discount store.
Buy several sets, so you can multiply the recipe.
This is a healthful, refreshing treat your kids and their friends are sure to enjoy, so plan to keep them on hand in the freezer all summer long.
1 (15-ounce) can fruit in heavy syrup, such as pears, peaches, or apricots
2 teaspoons fresh lemon juice
1 cup fresh, frozen, or canned drained blueberries
In a blender, purée the canned fruit with all the syrup and lemon juice. Transfer to a large measuring cup or pitcher.
Return ¼ cup of the fruit mixture to the blender; add the blueberries and blend until puréed.
In a 6- or 8-ounce plastic cup, spoon a layer of fruit purée, and then a layer of blueberry purée. Repeat to make 4 layers filling the cup to about two-thirds. Insert a plastic spoon or wooden ice cream stick in the center of each pop. Repeat to use all the puréed fruit and blueberries.
Place the cups on a baking pan for support and freeze for 4 to 6 hours, or until firm.
To serve, remove the pops from the freezer and let stand at room temperature for about 5 minutes, and then twist to remove from the cups.
Fruit canned in reduced-sugar syrup will result in pops with a harder texture.
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