Pop-Pop turned 92. I made the mistake of asking him what he wanted for this celebration. "An Ice Cream Cake!" was his very energetic answer. It's a great idea to buy your dying, diabetic grandpa an ice cream cake, right? (Please do not answer that!) Anyway, I lost that battle, and he got his cake.
There are other things he really likes. Football, lobster bisque, crab cakes, the little black kitty, anything with sugar, the isstory Channel...the list does go on for a bit. Instead of trying to buy him something, I made him some Blueberries and Creme Popsicle. It took two attempts to get the recipe to where I wanted it; a low sugar, vegan creation. The original one was a little heavy and syrupy, but it was good.
Blueberries and Creme Popsicle
ingredients:
1 pound blueberries
1/4 cup splenda
2 tbsp sugar
1/4 cup water
1/4 cup coconut milk
1. In a pot, over medium heat cook blueberries, Splenda, sugar, and water until the "sugars" dissolve and the blueberries are soft. (about 10 minutes.)
2. set aside to cool (about 30 to 60 minutes)
3. Put a mesh colander in a bowl; strain the liquid out of the berries. Press the excess liquid out of the berries. Discard the berries. (okay, keep them if you will use them in something else like I did.)
4. Add 1/4 cup coconut milk to the blueberry syrup.
5. Fill Popsicle molds with the blueberry mixture and freeze.
If you don't need to make them vegan, the coconut milk can be replaced with heavy cream or milk. Just remember that anything with water will make it more icy.
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