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Creamy Layered Blueberry Ice Pops

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"These delicious ice pops can be made with raspberries or blackberries. The rosemary sprig and lemon rind bring another layer of flavor."

List of Ingredients

◦  ⅓ cup agave nectar
◦  ¼ cup water
◦  1 fresh rosemary sprig
◦  1 lemon zest strip (2 inches)
◦  1 tablespoon lemon juice
◦  2 cups fresh or frozen blueberries
◦  2 tablespoons sugar
◦  2 ¼ cups frozen whipped topping, thawed
◦  10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks


Recipe

For lemon syrup, place first four ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in the lemon juice; cool the syrup completely.

Place the blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5 to 7 minutes. Cool berry mixture completely.

Add whipped topping to the lemon syrup, whisking to blend.
Transfer half of the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. For paper cups, top with foil and insert sticks through foil. Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing pops.

Makes 10 servings