Serving mini desserts is a festive way to entertain, and guests often find petite morsels impossible to resist. These mini blueberry-peach popsicles are fruity and refreshing – fresh blueberry puree is layered with a light peach mousse layer, resulting in delightful two-bite treats. To make mini pops, use a mold with a 2-ounce capacity – see my tips on creative molds here.
Mini Blueberry-Peach Popsicles
Adapted from Cooking Light
2/3 cup sugar, divided
3 Tbsp fresh lemon juice, divided
3 cups fresh blueberries
1 cup peeled, pitted, and sliced peach (about 1 large peach)
1/8 tsp almond extract
1/3 cup whipping cream
Combine 3 tablespoons sugar, 2 tablespoons fresh lemon juice, and blueberries in a food processor or blender; process until smooth. Strain mixture over a bowl and discard solids.
Place the remaining 1 tablespoon lemon juice, peach, and almond extract in a food processor or blender; process until smooth. Beat whipping cream in a large bowl with a mixer at high speed until soft peaks form; gradually add remaining sugar, beating until stiff peaks form. Stir one quarter of whipped cream into peach mixture; gently fold in remaining cream and chill mixture in the refrigerator.
Fill each mold with 1 tablespoon blueberry mixture; freeze for 15 minutes or until set. Top each serving with 1 1/2 tablespoons peach mixture; freeze for 15 minutes or until set. Divide remaining blueberry mixture evenly between each serving. Freeze for 1 hour, then insert sticks; freeze for 3 hours more or until completely frozen.
To unmold pops, dip the bottom of the mold in hot water for about 30 seconds to release. To unmold just a few pops, wrap a warm damp towel around individual molds until pops release. Store in an airtight container in the freezer up to 1 week; let stand at room temperature a few minutes before serving.
Yield – 18 mini popsicles (serving size: 1 popsicle)
Calories – 78
Carbs – 15