Red, White and Blueberry Pops

Nothing's more refreshing than a cool pop on a warm day. These easy frozen treats are made with fresh strawberries, blueberries, and lemonade -coconut sorbet - the perfect dessert for the 4th of July.

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  • prep time 30 min
  • total time 8 hr 30 min
  • ingredients 5
  • servings 10
 

Ingredients

1 1/2
cups small fresh strawberries (12 small)
1/2
cup frozen (thawed) lemonade concentrate (from 12-oz can)
10
ice pop molds and craft sticks (flat wooden sticks with round ends)
1 1/4
cups coconut sorbet, softened
2
cups fresh blueberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In blender or food processor, place strawberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl to remove seeds. Stir 1/4 cup of the lemonade concentrate into strawberry puree. Divide mixture among ice pop molds. Freeze 2 hours or until firm.
  • 2 Spoon 2 tablespoons coconut sorbet evenly over strawberry layer in each ice pop. Cover each mold with foil; insert stick into each pop. Freeze 2 hours or until firm.
  • 3 In blender or food processor, place blueberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl. Stir remaining 1/4 cup lemonade concentrate into blueberry puree. Gently remove foil from each mold. Spoon mixture evenly over sorbet layer. Freeze at least 4 hours or overnight until firm. To serve, remove pops from molds.
  • 1 In blender or food processor, place strawberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl to remove seeds. Stir 1/4 cup of the lemonade concentrate into strawberry puree. Divide mixture among ice pop molds. Freeze 2 hours or until firm.
  • 2 Spoon 2 tablespoons coconut sorbet evenly over strawberry layer in each ice pop. Cover each mold with foil; insert stick into each pop. Freeze 2 hours or until firm.
  • 3 In blender or food processor, place blueberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl. Stir remaining 1/4 cup lemonade concentrate into blueberry puree. Gently remove foil from each mold. Spoon mixture evenly over sorbet layer. Freeze at least 4 hours or overnight until firm. To serve, remove pops from molds.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
94
,
% Daily Value
Total Fat
2g
2%
(Saturated Fat
2g,
2%
),
Sodium
11mg
11%;
Total Carbohydrate
20g
20%
(Dietary Fiber
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Fruit; 1 Other Carbohydrate;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.