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Blueberry Lemon Pudding Pops

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!   

blueberry lemon pudding pop from Super Healthy Kids pic1.jpg

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.  

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

popsicle mold.jpg

Once your pour the pudding over, and stick your popsicle sticks in, place in the freezer for 6+ hours.

blueberry lemon pudding pops collage.jpg

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.  

Related Links:

Frozen Yogurt Blueberry Lemon Pie

Healthy-Frozen-Yogurt-Bluerry-Lemon-Layered-Pie.png

What we used: 

NorPro Popsicle Mold

nopro.jpg

Blueberry Lemon Pudding Pops


Instructions

  • 2 cups cold milk
  • 2 tablespoons corn starch
  • 2 tablespoons honey
  • 1 teaspoon lemon extract
  • 2-4 tablespoons lemon zest
  • 2-4 cups blueberries

In a sauce pan, combein milk and corn starch. Whisk together until no lumps appear.  Place the saucepan on the stove top and turn on to medium heat.  Add honey, lemon extract and lemon zest.  Slowly bring mixture to a boil. Once it begins to boil, stir until mixture begins to thicken (about 4-5 minutes- not too long, as you'll freeze it any way).   Once thickened, place as many blueberries into a popsicle mold as you can.  Pour pudding over the top.  Place popsicle mold in the freezer for 6 or more hours.

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Comments

Katie Hop
06/23/2014 8:00am
I am so excited to try these! Thanks for the recipe... I think I'll make some of these tonight! :)
Nicole
06/23/2014 8:32am
Does recipe work with almond or coconut milk?
Cierra
06/23/2014 8:44am
I just used fresh lemonade instead of pudding because I am vegan.
Rene
06/23/2014 8:59am
These look great! I can't wait to try them. Thanks!
06/23/2014 9:28am
Cierra and @nicole- you can try vegan pudding. I found a recipe here: http://hellyeahitsvegan.com/vegan-vanilla-pudding/
Dina
06/23/2014 9:47am
Can I use lemon juice instead of lemon extract ?
06/23/2014 9:57am
Dina- lemon juice probably won't work. It has so much acid that it would curdle your milk (like buttermilk), and it wouldn't have the lemon flavor. You can change it to vanilla and use vanilla extract though!
Dina
06/23/2014 10:00am
Thanks:)
Candice
06/23/2014 2:01pm
My son is lactose intolerant so could I use coconut milk or almond milk??
06/25/2014 5:48am
Candice, you can use a recipe for vegan pudding. Try this one. http://hellyeahitsvegan.com/vegan-vanilla-pudding/
Roz
06/23/2014 5:32pm
Thanks I as a Adult am going to make them for me!
Nikki
06/24/2014 10:53am
Can I use instant pudding? Much easier...lol
Adrienne
06/26/2014 6:37am
What type of milk should be used: 2 percent? non fat? What do you recommend? Thanks!
06/27/2014 12:28pm
I used 2%, but it shouldn't make a difference here.
Rene
06/30/2014 8:02am
I made these and they look amazing but they don't taste that great - the lemon extract, mmm, something was off. I know my kids won't eat them so I have to eat them myself rather than throw them away. I would not make them again.
07/01/2014 1:13pm
That stinks Rene. Sorry you didn't like them. My kids were literally fighting over them! Maybe if you try again, leave out the lemon flavoring.
Julie Jordan
07/12/2014 6:35pm
Sounds yummy. After my gastric bypass, I was advised to do protein shakes. Living in Florida, I also bought the fruit pops. Then, a light dawned! I decided to combine them. I make protein shakes in a blender, add fruit (blueberries, strawberries, bananas, raspberries, whatever floats your boat. Pour the mixture into the molds and you've got great pops loaded with nutrients. I'm told that it's actually better to do the protein shakes this way as the 50 grams of protein in a shake (IsoPure) is more than the body can absorb all at once. Via pops, it spreads it out over the day (about 7 pops per shake), and it helps keep you cool at the same time. I make 40 pops at a time in 2 flavors for variety using the strawberry and chocolate protein powders, but any combination works great. Since I'm the only one eating them, I re-use the sticks. Soak the sticks for an hour or so in hot water and bleach (fairly strong), then rinse well and lay out on towels to dry. I store all the sticks in an air-tight container. They don't last forever, but I get a half-dozen or so uses before tossing them. I've been doing this for about 3 years now.

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