Strawberry-Blueberry Pops

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
7%
Strawberry-Blueberry Pops
45 min.
8
77kcal

Suggestions


Indulge in the refreshing taste of summer with our delightful Strawberry-Blueberry Pops! Perfect for those warm days when you crave something sweet yet healthy, these pops are a fantastic treat for everyone, as they are vegetarian, vegan, gluten-free, dairy-free, and low FODMAP. With just a few simple ingredients, you can create a delicious dessert that not only satisfies your sweet tooth but also provides a burst of fruity flavor.

Imagine the vibrant colors of fresh strawberries and blueberries swirling together in a cool, icy treat. Each bite is a perfect balance of tangy and sweet, enhanced by a hint of fresh lemon and lime juice. These pops are not only visually appealing but also packed with nutrients, making them a guilt-free indulgence for both kids and adults alike.

In just 45 minutes, you can whip up a batch of these delightful pops, serving up to eight people. Whether you're hosting a summer gathering, looking for a fun activity to do with the kids, or simply want to enjoy a refreshing snack, these Strawberry-Blueberry Pops are sure to impress. So grab your food processor and get ready to create a frozen treat that will keep you cool and satisfied all season long!

Ingredients

  • 2.5 cups blueberries fresh
  • teaspoon juice of lemon fresh
  • teaspoon juice of lime fresh
  • pound strawberries fresh hulled halved
  • 0.3 cup sugar 

Equipment

  • food processor
  • sieve

Directions

  1. For strawberry purée
  2. Purée all ingredients and1/4 cup water in a food processor until smooth.Set a fine-mesh strainer over a small pitcher;strain, pressing on solids to extract about1 1/4 cups purée. Set aside.
  3. Purée all ingredients and3 tablespoons water in a food processor untilsmooth. Set a fine-mesh strainer over a smallpitcher; strain, pressing on solids to extract about 1 1/4 cups purée.
  4. Pour 1 tablespoon strawberry purée into eachmold; freeze until just firm, about 30 minutes.
  5. Add 1 tablespoon blueberry purée to each mold.Freeze until just firm, about 30 minutes.Repeat until molds are filled. Cover; insertice-pop sticks. Freeze until firm. Dip bottomsof molds into hot water for 20–30 seconds toloosen pops.
  6. Remove pops from molds; serve.

Nutrition Facts

Calories77kcal
Protein3.47%
Fat3.77%
Carbs92.76%

Properties

Glycemic Index
18.76
Glycemic Load
9.34
Inflammation Score
-4
Nutrition Score
5.0817390200884%

Flavonoids

Cyanidin
4.87mg
Petunidin
14.65mg
Delphinidin
16.56mg
Malvidin
31.27mg
Pelargonidin
14.09mg
Peonidin
9.41mg
Catechin
4.21mg
Epigallocatechin
0.75mg
Epicatechin
0.52mg
Epicatechin 3-gallate
0.09mg
Epigallocatechin 3-gallate
0.06mg
Eriodictyol
0.04mg
Hesperetin
0.15mg
Naringenin
0.16mg
Luteolin
0.09mg
Kaempferol
1.05mg
Myricetin
0.62mg
Quercetin
4.18mg
Gallocatechin
0.07mg

Nutrients percent of daily need

Calories:76.88kcal
3.84%
Fat:0.35g
0.54%
Saturated Fat:0.02g
0.14%
Carbohydrates:19.46g
6.49%
Net Carbohydrates:17.21g
6.26%
Sugar:15.72g
17.47%
Cholesterol:0mg
0%
Sodium:1.13mg
0.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.73g
1.45%
Vitamin C:38.25mg
46.37%
Manganese:0.37mg
18.74%
Vitamin K:10.18µg
9.69%
Fiber:2.25g
8.99%
Folate:16.57µg
4.14%
Potassium:123.9mg
3.54%
Vitamin E:0.43mg
2.87%
Copper:0.05mg
2.72%
Vitamin B6:0.05mg
2.56%
Magnesium:10.23mg
2.56%
Vitamin B3:0.41mg
2.07%
Vitamin B1:0.03mg
2.07%
Iron:0.37mg
2.04%
Vitamin B2:0.03mg
1.95%
Phosphorus:19.3mg
1.93%
Vitamin B5:0.13mg
1.3%
Calcium:12.06mg
1.21%
Zinc:0.16mg
1.03%
Source:Epicurious