Red, White and Blueberry Pops

Cover recipe- Everyday Food, Red, White & Blueberry Pops: July/August 2012

Cover recipe- Everyday Food,           Red, White & Blueberry Pops: July/August 2012

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

Print Print 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!

Ingredients:

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

Directions:

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.

Tips:

*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 results:

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.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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7 Responses to “Pasta with Roasted Vegetables and Arugula”

  1. 1

    Jen @ My Kitchen Addiction — January 28, 2010 @ 3:05 pm

    I always get frustrated when magazines print flavorless and blah recipes as their “healthy” solutions. Healthy and simple food does not need to be flavorless. Ok, I’ll get off my soap box now. I like your idea to add the Laughing Cow cheese… I love that stuff!

  2. 2

    Lisa — January 31, 2010 @ 4:39 am

    I make different versions of this dish for my family’s dinner all the time. A couple of spoons of pesto or dressing give it a lovely flavor.

    I think your photo looks better then the original.

    Cheers

  3. 3

    Christine Whittington — February 1, 2010 @ 4:18 pm

    My husband made Martha Stewart’s version and we thought it was wonderful. We did have very tasty grape tomatoes, used the Niçoise olives, a fragrant and flavorful EVOO, and coarse sea salt and freshly ground pepper. Green olives would have given the dish quite a different taste. Ours was superb. We did include a few paring of Asiago cheese on the top, but the dish would also have been fine without it. We may have roasted our veggies a tad more than those in your picture (or Martha’s for that matter)–the longer roasting may have brought out more flavor.

    • Lori Lange replied: — February 1st, 2010 @ 7:35 pm

      Christine- good to know! We just didn’t have good luck at all w/ this one but perhaps roasting the veggies a little longer & using a stronger tasting olive would be a better idea.

  4. 4

    Jace — February 4, 2010 @ 1:56 pm

    I made this last night and loved it. Brought it in for lunch and my coworker thought it was delicious! I subbed penne, sliced some onion in thin slivers for the shallots and increased the garlic by half again as much. I also microplaned some parmesan on top. I did have fresh thyme so that may have made a difference and I heavily salt my pasta water. This dish had a “sauce” that lightly coated the pasta, not dripping.
    I hate bland food and this was not bland; it was light and I’ll make it again. Would make a nice supper supper, too.

    • Lori Lange replied: — February 4th, 2010 @ 2:15 pm

      Jace- good to hear that you had success with it. That cheese addition is key, I think!

  5. 5

    marie — August 22, 2010 @ 11:50 am

    We make this all the time. I skip the olives and I cut the tomatoes in half prior to cooking. We love it. I also leave out the thyme and arugula! It is my fiance’s favorite dish! It is a must try and it is great in the summer and is great cold or hot!

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