Cherry Berry Vanilla Cream Popsicles
WHAT YOU NEED
- For the cream layer:
- 10 tablespoons Crema Mexicana
- 2 tablespoons light agave nectar
- 1/2 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin
- For the red layer:
- 16-18 dark red cherries, pitted (about 4.5 oz)
- 1 tablespoon water
- 1 tablespoon of the cream layer mixture
- 1 teaspoon light agave nectar
- For the blue layer:
- 2 cups fresh blueberries
- 2 tablespoons of the cream layer mixture
- 1/2 teaspoon unflavored gelatin
HOW TO MAKE IT
- Start by mixing 10 tablespoons Crema with 2 tablespoons light agave nectar, 2 teaspoons unflavored gelatin and 1/2 teaspoon vanilla extract in a mini prep food processor or mixing bowl and stir well to incorporate all ingredients. The gelatin should be completely dissolved with no clumps. Set aside. This will be the cream layer.
- In a small food processor or blender, purée pitted cherries with 1 tablespoon water and 1 teaspoon light agave nectar. Pour into bottom third of popsicle molds and freeze for 20-25 minutes.
- After the first layer has started to freeze, gently pour 1 tablespoon of the cream layer mixture on top of the cherry layer and return the popsicle mold to the freezer for another 30 minutes.
- While the popsicles are in the freezer, wash the food processor cup or blender and purée two cups of blueberries and two tablespoons of the cream layer mixture. Pour over the top of the cream layer.
- Add the popsicle sticks to the molds, return to freezer and freeze for 4 hours until completely frozen solid.
