Fruit N Cream Popsicles

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1 from 1 vote

Ingredients

2 cups heavy cream , any kind of milk or cream can be used
1 cup fruit of choice , chopped
1 Tablespoon Pomona’s Pectin powder
1 teaspoon vanilla extract
1/2 cup sweetener , we use monk fruit, but any sweetener can be used
2 Tablespoons calcium water , only add the calcium water if you are using milk that does not contain calcium naturally or is not calcium fortified

Instructions

Put 2 cups of cream into sauce pan. Heat cream to nearly boiling.
Pour hot cream into food processor, or blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the cream. Blend for a full minute until all powder is totally dissolved.
Add vanilla extract, sweetener and calcium water. Blend for another minute to fully mix.
Add chopped fruit, and pulse two-five times.
Allow mixture to cool for 5 minutes, then pour hot cream mixture into popsicle containers. *additional fruit chunks, chocolate chips or other mix-ins can be added to the popsicles once they are in the container*
Place in freezer, and freeze until firm.

Notes

Before You Begin:

Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Yield: about 2 cups