Always check the labels of the products you use.
Method
- 1
Cook. Cook 290 g blueberries with 1 tbsp lemon juice, 1 tbsp caster sugar and ¼ tsp salt over medium heat, stirring, for 4-5 min until the berries burst (2-4 min longer if using frozen).
- 2
Cool. Cool for 10 min in the processor bowl.
- 3
Blend. Blend the mixture for 30-60 s until smooth.
- 4
Add. Add 120 ml condensed milk, blend for 20-30 s and scrape down the sides.
- 5
Thicken. Add 240 ml double cream and process for 1-2 min until slightly thick.
- 6
Finish. Add 60 ml soured cream and 1 tsp vanilla and blend for 30-60 s more.
- 7
Freeze. Pour into ten 80 ml moulds just under the rim, add the sticks and freeze for at least 8 h.
- 8
Release. Run warm water over the moulds to release the pops.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
Free sugars
9.8 g per serving
19.6 % of the 50 g daily maximum · 39.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium pan
- food processor or blender
- 1 litre jug
- ten 80 ml moulds and sticks
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 166 kcal |
| Protein | 2.3 g |
| Carbohydrate | 15 g |
| of which sugars | 13.6 g |
| of which free sugars | 9.8 g |
| Fat | 11.3 g |
| of which saturates | 7 g |
| Fibre | 0.7 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
