This week is frozen treat week! Summer is in full swing here in Northern America, and we’re celebrating with our favorite healthy frozen treats! You can follow the hashtag #healthyfrozentreats on Facebook, instagram, or pinterest.
Remember pudding pops? Do they even sell those anymore? I remember them being super creamy and delicious. So, for today’s recipe, we decided to make some pudding for our popsicles!
Blueberries are definitely a super food! They are so good for you! They are:
- High in antioxidants that fight inflammation
- High in Vitamin C to help kids build better immunity
- A good source of Vitamin K- Great for bone health
- Shown to improve brain function!
And this dessert is such a tasty way to include them in your families day.
Blueberry Lemon Pudding Pops Recipe
We first made some pudding- This wasn’t as hard as you might think. We’ve made homemade banana pudding before here, but this time, instead of bananas we added some lemon zest and lemon extract.
- In a saucepan, combine 2 cups cold milk with 2 tablespoons corn starch. Whisk together until there are no lumps from the corn starch.
- Then add 2 tablespoons honey, 1 teaspoon lemon extract and 2-4 tablespoons lemon zest.
- Bring milk mixture to a slow boil on the stove over medium heat. Once it begins to boil, stir until mixture begins to slightly thicken on your spoon (about 4-5 minutes).
- Pour into a bowl and let it cool slightly.
Fill a popsicle mold with blueberries. Using a funnel (otherwise it gets messy), pour the pudding onto the blueberries. Natalie and I apparently both love this popsicle mold, because we happened to buy the exact same one on the exact same day from Amazon- not even knowing the other was getting it! LOL
Once your pour the pudding over, and stick your popsicle sticks in, place in the freezer for 6+ hours.
Because we literally stuffed the mold full of blueberries, we were able to get 8 pudding pops from it!
The results- LOVED THEM! They are perfect for small kids as the pudding softens up enough so it’s easy to eat.