Blueberry-Basil Ice Pops
If $1.35 per serving falls in your budget, Blueberry-Basil Ice Pops might be an awesome gluten free, fodmap friendly, and vegan recipe to try. This recipe serves 10. One serving contains 113 calories, 1g of protein, and 1g of fat. A mixture of local blueberries, sugar, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 6 hours.
In a small saucepan, cook the blueberries, 3 stalks of basil and water over low heat until the blueberries have softened and the mixture is a deep blue/purple color.
Remove the basil stalks and discard, then add sugar and stir until dissolved.
Let cool, then add to blender along with lemon juice and leaves from the reserved basil. Blend until smooth.
Pour the mixture into the paper cups, and place in the fridge until chilled, then move to freezer. After about an hour, or when the pops are partially frozen, insert a popsicle stick into each cup.
When frozen solid, tear the paper cups off the pops and enjoy!