I’m still mourning the loss of Martha Stewart’s Everyday Food magazine. They halted publication of it several months ago, so I’m awfully glad I hung on to a few year’s worth of back copies. The recipes are my style completely- seasonal, quick and easy, and appealing but simple. I must say that I usually enjoy the recipes I’ve made from this magazine, and I sure wish they’d bring it back!
The Everyday Food magazine I’m featuring today is 2012’s July/August issue. Do you remember this festive, cute cover for Red, White and Blueberry Pops? It’s a seasonal draw for sure. Everyone likes a good red/white/blue recipe, and this one is completely summery and kid-friendly. The issue boasts 50+ Easy, Breezy Recipes. The cover recipe is part of an “Ice Cream Truck Treats” feature that includes fudgsicles, sundae cones and ice cream sandwiches too. The cover recipe is visually similar to the old ice cream truck treat Bomb Pops (sometimes referred to as “firecrackers” or “rocket pops”). Read my notes below to see what I thought of this recipe.
Red, White and Blueberry Pops
Yield: 6 to 8 popsicles
Prep Time: 30 min + freezing
Perfect for 4th of July as a Patriotic treat. Try making them with other fruits for new flavors and color!
2 cups halved hulled strawberries
6 tablespoons sugar, divided
5 tablespoons lime juice (from 3 limes), divided
1/2 cup full-fat plain yogurt
3 tablespoons heavy cream
2 cups blueberries
1. In a blender, combine strawberries, 2 tablespoons sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.
2. Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.
3. In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.
*Use the sweetest, summery strawberries you can find. If you get "woody" strawberries with a lot of white hull inside, just be sure to cut out the hull.
*I definitely used full fat yogurt and heavy cream for this recipe. I wanted to get the full effect of a rich flavor!
*It's helpful to have a fine sieve instead of just a strainer so you can squeeze out the juice of the berries and leave behind all of the seeds and pulp.
*I thought 30 minutes was too short of a freeze time. I gave each layer at least an hour to get totally frozen (not wanting the colored layers to merge).Nutritional Information per serving:
Serving size: 1 pop (based on 8)
Calories per serving: 99
Fat per serving: 3g
Saturated Fat per serving: 2g
Fiber per serving: 2g
Protein per serving: 1g
Carbohydrates per serving: 19g
Source: Everyday Food
The recipe was a slightly time-consuming for a popsicle recipe because of the steps involved with mixing the layers and then having to press out the juices from each of the berry layers. I was perfectly okay with that though. They are awfully cute, and they were surprisingly delicious too. The white layer has somewhat of a “cheesecake” flavor to it. The berry layers just tasted sweet and fresh. It was 100% better than any store-bought popsicle I’ve had. FYI: I used THIS popsicle mold that I found on Amazon.
Did this recipe deserve the cover spotlight?
Yes- definitely! It’s perfect for a summer issue, and it’s an all-American, all-around fun recipe to share for 4th of July. It would be a fun one to do with the kids so they can see the progression of creating a layered-looking popsicle.