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.
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!
CREAMY JUICE POPS
Whipped topping adds creamy texture to these easy frozen pops made with fruit juice and fruit-flavored gelatin.
Provided by My Food and Family
Categories Home
Time 5h10m
Yield Makes 6 servings, 1 pop each.
Number Of Ingredients 6
Steps:
- Stir boiling juice into combined dry gelatin mix and sugar in medium bowl at least 2 min. until gelatin is completely dissolved. Add enough ice to cold juice to measure 2/3 cup. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice.
- Add whipped topping to gelatin mixture; stir with wire whisk until well blended. Pour evenly into 6 (5-oz.) paper or plastic cups. Insert a wooden pop stick into each cup for handle.
- Freeze 5 hours or until firm. To remove pop from cup, place bottom of cup under warm running water for 15 sec. Press firmly on bottom of cup to release pop. (Do not twist or pull pop stick.) Cover and store leftover pops in freezer.
Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STRIPED FRUIT POPS
These frosty favorites are thrice as nice, lusciously layered with fresh strawberries, kiwifruit and peaches. A touch of honey adds to their natural sweetness. Plus, the pops' bright stripes are sure to light up kids' eyes!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a blender, combine 1/4 cup honey and strawberries; cover and process until blended. Pour into cups or molds. Freeze for 30 minutes or until firm. , In a blender, combine 1/4 cup honey and kiwi; cover and process until blended. Pour over frozen strawberry layer; insert Popsicle sticks. Freeze until firm. , Repeat with peaches and remaining honey; pour over kiwi layer. Freeze until firm.
Nutrition Facts :
SKINNY CREAMY STRAWBERRY POPS
A creamy low-calorie strawberry pop with an ingredient you would never guess is used.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h10m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 5 g, Cholesterol 11.1 mg, Fat 3.5 g, Fiber 0.8 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 181.3 mg, Sugar 2.3 g
FRUIT JUICE POPS
I've used this recipe for years as a refreshing treat. My children enjoyed these pops more than any store-bought ones I ever brought home. They taste great with either pineapple or orange juice. Try freezing and serving in cups made from hollowed-out oranges. -Barbara Stewart, Garland, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; stir in juices., Fill molds or cups with 1/4 cup juice mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 0 fiber), Protein 0 protein.
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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