Wednesday, June 10, 2009

Park Day Treats

Last week I got together with some friends at a park day/potluck lunch. (LOVE those!) I offered to bring a treat, and because I've been buying berries by the bushel to satisfy Sophie's ginormous appetite for them, I decided to make these cream pops that I saw on my cousin Lorraine's blog back in February (she lives in Texas). These little pops are brilliant! We loved them!

I wasn't a very adventurous mom. I saw the popcicle melting down Sophie's arm, so I chopped it up, put it in a bowl and let her finish it with a spoon. I know, I know. I'll loosen up eventually.

I think berry puree is gorgeous. Especially swirled with cream. The color just POPS. Ha.

The original recipe was "Raspberry Cream Pops", but I made some blackberry ones, too, and decided they'd be fantastic with any type of berry. So I changed the name, like I tend to do. I also took note of Lorraine's comment about the 5-oz cups making a pretty big serving for her toddlers, and I used the 3-oz "bathroom" cups. The cups weren't waxed, but luckily the pops came out just fine. So instead of eight, I ended up with a dozen.

I needed to do two dozen of these, only had enough room in my freezer for one dozen at a time but didn't want to be up until 4 AM, so I only froze the layers until they were just icy enough to add the next one (about 45 minutes). It still worked out, but as you can see . . . my layers sorta bled into each other and the sticks didn't stay exactly in the mid-- OK, I know. I'll stop.

Have a great week ladies! Keep cool :)

(Any)Berry Cream Pops
from Lorraine Starks

1 pint berries (about 12 oz)
1/2 cup sugar
1 1/4 cup water
1/2 cup cream (heavy or light)
1 tablespoon lemon juice
1 cup vanilla yogurt
8 5-ounce waxy paper cups or 12 3-oz bathroom cups
popsicle sticks

In a blender, puree 3/4 of the pint of berries with the sugar and water, then strain out the seeds (this should yield about 2 cups of pulp).

Transfer 2/3 cup of the berry puree into a separate container, add the cream, and whisk well to mix. Then, stir the lemon juice into the remaining 1/3 of the berry puree. Now, you should have two containers of berry sauce -- one that's deep in color and another that's creamy. Chill both sauces.

In a bowl, stir together the vanilla yogurt and the remaining whole berries. Pour the mixture into the paper cups until they are about half full. Set the cups in an 8- by 8-inch pan (for transferring them easily in and out of the freezer). Line up the cups into a rectangle/square shape and put a layer of foil over the cups OR cover each individual cup with foil. Poke a popsicle stick straight through the center of each cup, through the foil and into the mixture. (It helps to use a sharp knife to start the holes so the foil doesn't rip too badly.) Freeze until set (about 2 hours).

Remove the foil and pour a layer of the brightly colored puree on top of the frozen yogurt. Freeze again until solid (about 2 hours). Finally, pour a layer of the berry cream mixture into each cup and freeze until solid. To serve, peel the cups away from the pops. Makes 8 large or 12 small pops.

Print Recipe Text Only

Originally posted here.


  1. Oh yum... I want one!! Yup, I'll definitely be trying this one out!

  2. I want to try this one too. A thought...if you are enormously lazy like could buy the Del Monte Sorbet cups...use them instead of the puree with the cream. Maybe not as good, but quicker :)

  3. Oh man, we're gonna have to try these this summer! Thanks for sharing...

  4. Oh, and I meant to ask, do you HAVE to strain the seeds? I love berry seeds, but I'm worried that maybe they effect the freezability? Thanks!

  5. Yum! Those look so good. Great post.

  6. Rhena, you don't have to strain the seeds. You might end up with a lot more pulp, though. I would hold back on the water, too, if you do that. I don't think it would affect the freezability, just the amount of time you'll need to floss afterwards :)

  7. Mmmmmmmmmmmm! Something that I get get my kiddos to help make too!

  8. Thanks! I'll give that a shot!


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