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Red, White and Blueberry Pops

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

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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.

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 94

% Daily Value

Total Fat: 2g; 0%
Saturated Fat 2g 0%
Sodium: 11mg; 0%
Total Carbohydrate: 20g; 0%
Dietary Fiber 1g 0%
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Fruit; 1 Other Carbohydrate;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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