Real Fruit Bomb Pops Real Fruit Bomb Pops ingredients Homemade Bomb Pops Real Fruit Bomb Pops recipe Did you guys have ice cream trucks go down your street when you were a kid?  I still have ice cream trucks go down my street and to be honest, it’s really kind of annoying. Mostly because there must be two or three competing trucks that drive this area, so we have one coming down our street three times a day driving really slowly playing that song. Anyway, we decided to re-create an ice cream truck staple today: Real Fruit Bomb Pops. If you have never made popsicles before I strongly suggest buying some good molds and get to it. It’s so easy and fun, and you can use all the awesome berries that are just coming into season. For our Bomb Pops we kept our layers simple, making them one flavor per layer. We have strawberry, blueberry, and lemon.

Pro Tip: It’s best to limit the different fruit and ingredients you puree together when making popsicles. My boyfriend likes to make smoothies, and has a knack for making them look like vomit and other things. So I just want you to be aware of that when you get crazy with your Popsicle making.

Anyway, we used this mold for our popsicles, and I recommend it. It’s a little expensive, but not plastic so totally worth it. What was your favorite Ice Cream truck treats?
♥ Teri

Real Fruit Bomb Pops
Makes 16 to 20

Ingredients:
creamy strawberry:
2 1/2 cups hulled and halved strawberries
1/3 cup plus 2 tablespoons superfine sugar
¼ teaspoon salt
1 cup nonfat Greek yogurt
1/3 cup low-fat buttermilk
2 teaspoons fresh lemon juice
creamy blueberry:
3 cups fresh blueberries
1/2 cup plus 2 tablespoons superfine sugar
1/4 teaspoon salt
1 cup nonfat Greek yogurt
1/2 cup low-fat buttermilk
creamy lemon:
3/4 cup fresh lemon juice
1/2 cup superfine sugar
2 tablespoons lemon zest
pinch salt
1 1/2 cups Greek yogurt
2/3 cup low-fat buttermilk

popsicle mold

Directions:
1. For creamy strawberry: Place strawberries, sugar and salt in a mixing bowl and toss together. Allow mixture to sit for 10 minutes. Pour mixture into a blender with the remaining ingredients and puree until smooth. Pour mixture into an airtight container and place plastic wrap directly over the puree. Place in refrigerator and chill for 3 to 6 hours.
2. For creamy blueberry: Place blueberries, sugar and salt in a mixing bowl and lightly mash. Toss together. Allow mixture to sit for 10 minutes. Pour mixture into a blender with the remaining ingredients and puree until smooth. Strain mixture into an airtight container and place plastic wrap directly over the puree. Place in refrigerator and chill for 3 to 6 hours.
3. For creamy lemon: Place all ingredients into a blender and puree until smooth. Pour mixture into an airtight container and place plastic wrap directly over the puree. Place in refrigerator and chill for 3 to 6 hours.
4. To assemble: Fill one third of each popsicle mold with the strawberry puree. Place mold into freezer and allow to freeze completely, 1 to 2 hours. Continue to fill molds another third of the way with the lemon puree. Place mold back into the freezer and allow mixture to semi-freeze, about 30 minutes. Once second layer is slushy, but not fully frozen, carefully push popsicle sticks into center of each mold. Place back into freezer and allow to freeze completely, 1 to 2 hours. Fill molds the remaining third of the way with the blueberry puree and freeze for about 3 hours.
5. To serve: Dip molds in warm to hot water for about 10 seconds to help loosen from molds. Serve immediately as popsicles melt quickly.

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