As I mentioned a couple days ago, we went to our friend’s annual clambake. I brought 2 desserts – the Lemon Tart from my last post and these push-up pops. I had envisioned that the kids would really go for these but didn’t realize how excited they would be when they saw them. Their faces light up and they said “yay, push-pops” and they quickly disappeared!
The recipe was adapted from BH&G and it was suppose to be a tart with a vanilla wafer crust. If you are interested in that recipe, click here. I decided to just use the filling and put them in the push up containers I had. I tweaked it slightly by using lemon juice instead of cinnamon.
1. In a small saucepan combine 1/4 c water and 16 oz. frozen blueberries. Bring to
boiling; reduce heat. Simmer uncovered for 3 minutes.
2. In a small bowl stir together 2 Tbl sugar and 4 tsp cornstarch; stir into blueberry
mixture. Cook and stir until thickened and bubbly; cook and stir 2
minutes more. Stir in 2 tsp fresh lemon juice.
3. Turn blueberry
mixture into bowl; cool. Cover and chill completely.
Place 1 qt. vanilla ice cream in a chilled bowl in refrigerator about 30
minutes or just until ice cream is softened. Carefully fold in chilled
blueberry mixture to swirl. Add to push pop containers and freeze until firm.
I had hoped to get 16 but was only able to squeeze out 9. These were cool and refreshing and glad the kiddos enjoyed them. I also made those cute labels with some clip art on whole sheet labels and cut them out.
I don’t think these clams were too happy though (but they were delicious!)
Already looking forward to next year – thanks so much Dave and MJ!