Blueberry Cardamom Dream Cream Pops

June 21st, 2011 · Lisa · gluten-free, raw, Recipes, sugar-free, Sweet, Uncategorized · Comments

When Ricki and Kim announced that this month’s featured ingredient for the SOS Challenge would be blueberries, for some reason “dream cream” was all I could think about. I don’t actually know what dream cream is but I was pretty obsessed with figuring it out.

My love of blueberries is no secret. I have posted a couple of recipes on this blog that call for the pairing of these gorgeous purple globes and a healthy helping of lavender. But you’ve all seen that before. For this challenge I needed to find something new, another flavour element that would enhance the subtle sweetness of the berries without dominating the dish. After much deliberation, I chose cardamom.

To me, cardamom tastes exotic. Even a tiny hint of this special spice transports me to a sweltering market place in India. I don’t expect to find blueberries in the same locale but luckily in my kitchen the two can come together to create a uniquely fragrant and flavourful treat.

As you may have noticed I’m a bit preoccupied with “pops” these days. You might think that I was so inspired by all of the cake pop challenge entries that I just can’t think of a better way to enjoy a teeny, tiny dessert. Actually…I just have a whole lot of leftover sticks that really want to appear on my blog.

So, with a desire to create something that could be called dream cream and a drawer full of sticks, I developed this decadent treat to celebrate the arrival of summer and all the seasonal bounty it brings.

Blueberry Dream Cream Pops (makes 4 large pops)
Cream layer:
1 cup cashews, soaked and drained
1/2 cup water
3 dates, pitted
zest of 1 lemon
pinch of salt
Blueberry layer:
1 cup blueberries
2 tsp cardamom
2 tsp agave
2 tsp lemon juice
1 tsp vanilla seed powder
pinch salt
In a blender combine all of the ingredients for the cream layer and blend until smooth. Remove a 1/2 cup of the cream layer and place in the refrigerator to chill. Add the ingredients for the blueberry layer to the blender with the remaining amount of the cream layer. Blend until smooth.
Scoop 1 tbsp of the blueberry mixture into four silicon muffin cups (or any mold you have). Set in the freezer until firm (at least an hour). Scoop 1 tbsp from the reserved cream layer into each muffin cup and return to the freezer. Once the cream layer is firm divide the remaining blueberry cream between the muffin cups. Insert a lollipop stick in the center of each muffin cup. Return the muffin cups to the freezer to set.

This is a perfect treat to beat the summer heat. There is no better way to inspire a sweaty run in the sunshine then the promise of a big bite of this frosty, blueberry pop upon your return. It certainly got me out the door this morning.

I’m not done with all the blueberry fun. I’ll be back with a savoury recipe soon.

What is your favourite way to enjoy blueberries? Do you know what dream cream is?

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