Fruitpops Recipes

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

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.

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!

Steps:

• Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
• Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
• Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

Steps:

• Take the fruit and stick the popsicle stick into the fruit.
• Dip fruit into yogurt and then dip it into the granola.
• Enjoy!

Steps:

• Whisk together 1 cup yogurt and 2 tablespoons honey in a small bowl.
• In a food processor, pulse remaining 2 cups yogurt and 4 tablespoons honey with frozen fruit until mostly smooth, with a few small chunks remaining. Layer half of plain yogurt mixture into ice-pop molds, then half of fruit mixture.
• Repeat process with remaining mixtures; swirl with the tip of a knife to marble. Insert sticks and freeze until firm, at least 8 hours and up to 1 month.

Steps:

• To make the fruit pops: In a food processor fitted with the metal blade, coarsely puree pineapple. Pour pur y ye into a 2-cup liquid measuring cup. Add lime and superfine sugar to taste. Pour about 1/4 cup of the mixture into each of the fruit-pop molds, cover with metal lid, and place sticks in. Transfer to freezer until firm. Repeat with mango and strawberries. Remove from freezer for 5 minutes before serving, so pops loosen from molds.
• To make the tamarind pops: Peel and remove tough outer fiber of tamarind pods, and discard. Place pods in a medium bowl, and pour 1 3/4 cup of boiling water over them. Let soak for one hour.
• Strain soaked pods through a mesh sieve over a medium bowl, working the pods through with a wooden spoon, discard solids. Pour liquid into a 2-cup liquid measuring cup. Taste, and adjust with superfine sugar (the lime juice is not needed with this because of the natural tartness of the tamarind pod). Pour into the molds, cover with metal lids, and place sticks in. Transfer to freezer until firm.