CRAZY-COLORED FRUIT POPS
Orange, pear, banana, raspberry, grape-the gang's all here! See if your poolside pals can guess the flavors in one of these summery rainbow pops. -Vikki Spengler, Ocala, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 19 pops.
Number Of Ingredients 8
Steps:
- In a blender, combine orange-tangerine juice, 3/4 cup pears, a third of the banana slices and, if desired, the yellow food coloring and 1 drop red food coloring; cover and process until smooth. Fill each mold or cup with 1 tablespoon mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze 30 minutes or until firm., In a blender, combine raspberry juice, 3/4 cup pears, a third of the banana slices and 3 drops red food coloring if desired; cover and process until smooth. If using pop molds, remove holders. If using cups, remove foil. Pour raspberry mixture over orange layer. Return holders or foil. Freeze 30 minutes or until firm., In a blender, combine grape juice, remaining pears and remaining banana slices; cover and process until smooth. If using pop molds, remove holders. If using cups, remove foil. Pour grape mixture over tops; return holders or foil. Freeze 30 minutes or until firm.
Nutrition Facts : Calories 47 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
FRUIT POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
- Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
- Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
- Repeat with another layer of mango and strawberry. Freeze until solid.
ICY FRUIT POPS
My grandmother made these pineapple treats for my brother and me when we were little. Today, the pops remain a cool and simple snack that delights kids of all ages. -Le Ann Kane of Forsyth, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine pineapple, water, orange juice concentrate, lemonade concentrate and sugar substitute. Stir in the bananas and ginger ale. , Place a cherry in each cup; fill with pineapple mixture. Top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
TROPICAL FRUIT POPS
Provided by Food Network
Categories dessert
Time 5h20m
Yield 12 mini ice pops
Number Of Ingredients 5
Steps:
- Stir together the mango nectar and lime juice in a large measuring cup. Stir together the pineapple juice and grenadine in another large measuring cup. Stir 3 tablespoons rum into each of the juices, if using.
- Pour the pineapple juice into twelve 3-ounce paper cups.
- Holding a spoon, rounded-side-up, just above the surface of the pineapple juice, very slowly pour the mango juice over the spoon so that two distinct layers are maintained. (Note: If you are using rum, you will have more of a tie-dyed effect.)
- Freeze the cups until icy, about 2 hours. Insert the ice pop sticks and freeze until solid, about 3 hours more. Remove the pops by tearing off the paper cups, and serve.
FROZEN FRUIT POPS
To give these icy snacks a creamier sorbet-like texture, partially freeze the fruits before pureeing. Substitute other berries and fruit as you like, but always use some banana in each mixture for good consistency. I got this from Country Living(1992). Cook time is freezing time.
Provided by Sharon123
Categories Frozen Desserts
Time 2h20m
Yield 6 pops
Number Of Ingredients 5
Steps:
- Several hours or day bdfore serving prepare fruit purees: Place bananas, kiwifruit, and fresh strawberries in freezer until partially frozen and firm.
- (If using frozen strawberries, allow to thaw slightly until just softened.) Pour orqnge juice into glass dish or pie plate; freeze until almost solid.
- In food processor with chopping blade or blender, combine 2 banana halves, 1 tbls.
- corn syrup, and the orange juice; process until mixture is smooth and pureed.
- Divide between two 3-ounce metal timbale molds, two 5-ounce paper cups, or any 3-ounce popsicle molds.
- Puree kiwifruit with 1 banana half and 1 tbls.
- corn syrup; divide mixture between 2 molds or cups.
- Puree strawberries with remaining banana and corn syrup; divide between 2 molds or cups.
- Place all fruit-filled molds in freezer.
- After 45 minutes, insert popsicle sticks in center of pops.
- Freeze pops several hours or overnight until completely frozen.
- To serve, remove pops from molds by quickly dipping molds into hot water; then, holding stick, pull pop out of mold.
- If using paper cups, paper can be peeled off.
- Enjoy!
TROPICAL FRUIT POPS
Making these frozen pops is like a salute to summer. Assemble each treat with your pick of strawberries, kiwi fruit, papaya, or melon. Each one tastes great in these sweet heart-healthy frozen snacks. And each fruit adds a splash of color.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 12
Number Of Ingredients 5
Steps:
- In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.
- Cover each cup with Reynolds Wrap® Aluminum Foil; make a small hole in the aluminum foil with a knife and insert a wooden stick into each cup through the hole. Freeze about 4 hours or until firm. Remove foil and cup to serve.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.3 mg, Sugar 7.1 g
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