Bavarian Strawberry Pops Recipes

Steps:

• Drain strawberries, reserving syrup.
• Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
• Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
• Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
• Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

Steps:

• Puree strawberries in blender.
• In saucepan soften gelatin in cold water. Add to puree with sugar.
• Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
• Chill, stirring occasionally, until mixture begins to thicken.
• Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
• To serve, unmold and top with whole berries.

Steps:

• Pulse strawberries with sugar and 1/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
• Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.

Steps:

• Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy but still chunky; you don't want a smooth purée. Transfer to a bowl and stir in the balsamic vinegar and a few grinds of pepper.
• Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
• To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Steps:

• In a blender, combine the rice, water and cinnamon stick. Blend on high for 10 minutes, and pour into a large pitcher. Cover with plastic wrap and let rest at room temperature for at least 3 hours.
• Blend the strawberries until completely smooth and pour into the pitcher with the rice water mixture. Give it a stir and then pour into a large measuring cup through a fine mesh sieve to remove the rice bits and strawberry seeds.
• Stir the milk, cinnamon and sugar into the horchata and then divide between the popsicle molds. Insert popsicle sticks and freeze until firm, about 6 hours or overnight.
• Place the freeze dried strawberries in a food processor and process a few times until coarse crumbs and pour out onto a shallow plate.
• Dip each popsicle, at an angle, into the strawberry crumbs right before serving.

Steps:

• In blender, blend all ingredients about 1 minute until smooth.
• Pour into eight 3-ounce, wax-coated paper cups. (Like Dixie Cups).
• Place in shallow pan and insert a wooden popsicle stick or plastic spoon into the center of each.
• Freeze until firm, about 4 hours.
• After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage.
• To release pops from cups, dip briefly into hot water up to rim of cup.

Steps:

• Combine sugar and water in a microwave safe bowl, and microwave on high for 3 minutes or until boiling.
• Stir until sugar dissolves and cool.
• Combine berries, juice, and corn syrup in a food processor, and process until smooth.
• Strain through a sieve over a bowl, pressing to extract juices, discard solids.
• Combine the sugar syrup, strawberry mixture, and wine.
• Divide mixture among 8 (4 ounce) molds and top with lids and insert craft sticks.
• Freeze for 4 hours or until thoroughly frozen.

Steps:

• Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
• Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

Steps:

• In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.