ICE POPS BASE FORMULA
Cool off with this easy formula for healthier ice pops. Just use 3 cups of any fruit you prefer, 1/4 to 1/3 cup water, 2 to 3 tablespoons honey, and 1 tablespoon of any citrus juice you like. Each is about 50 calories, with 8 grams (or less) added sugar.
Provided by Strawberry Shortcake
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 8h15m
Yield 8
Number Of Ingredients 4
Steps:
- Blend blueberries, water, honey, and lemon juice in a blender until nearly smooth, adding more water if necessary. Press through a fine-mesh sieve to remove skins and seeds.
- Pour mixture into eight 3-ounce ice pop molds or paper cups. Insert sticks into molds. Freeze, 8 hours to overnight.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 1 mg, Sugar 9.8 g
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
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.
GOURMET ICE POPS--POPSICLES (6 WAYS)
Make and share this Gourmet Ice Pops--Popsicles (6 Ways) recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 4h30m
Yield 4-8 per recipe
Number Of Ingredients 32
Steps:
- To Make RASPBERRY-JALAPENO ICE POPS: In a small saucepan, combine 1/2 cup sugar and 1/2 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat and cool.
- Puree raspberries in a food processor. Strain to remove all seeds, pressing through a fine mesh to squeeze all of the puree out. Measure out 1 cup of the puree, stir in the lime juice and set aside.
- Process the jalapeno pepper in a food processor until minced. Measure out 1/2 cup of the cooled simple syrup, add to the processor and pulse until pepper is completely pulverized.
- Mix pepper syrup with raspberry-lime puree. Stir in cold water to make 2 cups; stir well to combine. Pour mixture into ice pop molds and freeze at least 4 hours or until solid.
- To Make LEMON-BASIL ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear basil leaves, stir into syrup and allow to steep in syrup for 2 hours.
- Strain cooled syrup to remove basil leaves. Measure out 3/4 cup of the basil syrup and combine with lemon juice and 1 1/4 cups cold water. Pour into ice pop molds and freeze for at least 4 hours or until solid.
- To Make GRAPEFRUIT-MINT ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear mint leaves, stir into syrup and allow to steep in syrup for two hours.
- Strain cooled syrup to remove mint leaves. Measure out 1 cup of the mint syrup and combine with grapefruit juice. Pour into ice pop molds and freeze for at least 4 hours or until solid.
- To Make ICED-TEA POPS WITH FRUIT: Process fruit and sugar for 30 seconds in a blender or food processor. If it foams, allow foam to settle. Blend in tea.
- Pour mixture into pop molds, leaving a little room at the top. Freeze until solid, at least two hours.
- To Make FROZEN YOGURT POPS WITH BLACKBERRIES: Rinse the lemon, then peel it, scraping off the white pith. (This recipe uses only the peel, so save the lemon for a different use.).
- Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
- Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature.
- Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
- Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
- If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
- If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer's instructions.
- To Make SPICY PINEAPPLE ICE POPS: Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the serrano, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain through a fine-mesh sieve.
- Finely dice 1-1/2 cups of the pineapple and coarsely chop the rest. Mixed the diced pineapple with the chile and salt and set aside. Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice, and blend until smooth.
- Divide the blended mixture among the molds, leaving enough room for the diced pineapple. If using conventional molds, don't snap on the lids yet. Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the diced pineapple from sinking to the bottom when added.).
- Drop the diced pineapple into the ice pops, dividing it evenly among the molds. If it floats, push it down with a small spoon or an ice pop stick.
- If using conventional molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, mix the diced pineapple in with the blended mixture, then pour into the molds and follow the manufacturer's instructions.
Nutrition Facts : Calories 1029.4, Fat 4.4, SaturatedFat 2, Cholesterol 11.9, Sodium 353.5, Carbohydrate 254.6, Fiber 13.5, Sugar 232.7, Protein 7.3
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