Martha Stewart Banana, Berry, and Buttermilk Popsicles

Martha Stewart banana, berry, and buttermilk popsicles take just 10 minutes of blending and a few hours of freezing, with buttermilk, banana and berries making a creamy fruit pop. Try this easy dessert for summer afternoons or backyard snack time, since it needs few ingredients and no refined sugar.

Blend the buttermilk, banana, berries and honey until the mixture is completely smooth before it goes into the molds. Skip that and you get icy bits of fruit and uneven pops that crumble when you bite them.

Martha builds the pops on a buttermilk base instead of cream or juice, which gives them a light tang that balances the sweet banana. She also sweetens with only honey or agave, so the berries stay the star and no refined sugar is needed.

Martha Stewart Banana, Berry, and Buttermilk Popsicles

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking timeminutes

Calories

55

kcal

Buttermilk, banana and berries blend into a smooth, tangy-sweet mixture that freezes into creamy fruit pops. Once solid, each one has a soft bite and a bright berry color all the way through.

Ingredients

• 1 1/2 cups low-fat buttermilk
  

• 1 banana
  

• 1 1/2 cups fresh or frozen berries
  

• 1/4 cup honey or agave syrup
  

Directions

• Blend the mixture: Add 1 1/2 cups low-fat buttermilk, 1 banana, 1 1/2 cups fresh or frozen berries and 1/4 cup honey or agave syrup to a blender. Puree until completely smooth, so no fruit chunks are left to freeze into ice.
• Fill the molds: Pour the mixture into popsicle molds, leaving a little room at the top for expansion. Then slide in the sticks and freeze until solid.

Tools for this recipe

• Vitamix E310 blender, 10-cavity silicone popsicle molds. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use other fruit instead of berries?

Yes, any frozen fruit works in place of the berries. Mango, pineapple, and peaches or nectarines are all good choices, and they blend as smoothly as berries do.

How long do these popsicles keep in the freezer?

Wrapped well or kept in their molds, homemade pops hold their best flavor and texture for about 2 to 3 months. After that they start picking up freezer odors and getting icy.

Can I make these ahead for a party?

Yes, they are a good make-ahead treat since they need to freeze solid anyway. Freeze them overnight, then unmold and store them in a zip-top bag for up to a few weeks.

What if I don't have popsicle molds?

Small paper cups work well. Pour in the mixture, freeze for about an hour until slushy, then press a wooden stick into the center of each and freeze until solid.

Why are my popsicles icy instead of creamy?

Icy pops usually come from under-blending or using watery fruit. Blend until the mixture is silky smooth, and use a ripe banana, since it adds the body that keeps the pops creamy.