Strawberry Mallow Pops Recipes

Steps:

• Instructions
• 1 .Beat cream cheese on medium- high speed for 2-3 minutes until smooth. Scrape down the bowl occasionally. Beat until there are no lumps left in the cream cheese.
• 2. Add Jet-Puffed Marshmallow crème into the bowl with the cream cheese. Beat until the two ingredients are well combined and smooth 1-2 minutes.
• 3. Slowly pour milk into mixing bowl and mix on low speed until incorporated into the batter.
• 4. Wash and dry strawberries (suggest to use a paper towel). Cut of the stems of the strawberries and chop into tiny pieces, or use a food processor to blend only until tiny piece remain.
• 5. Divide the batter evenly between the paper cups.
• 6. Use a food processor (or a Ziploc bag with a rolling pin) to crush graham crackers into crumbs. Pour into a microwave-safe bowl.
• 7. Add butter to microwave safe bowl. Microwave 30-60 seconds until butter is melted. Stir graham crackers until well coated in butter.
• 8. Spoon graham cracker crumbs into each cup. Stick a wooden pop stick in the middle of the cup and freeze for 2-4 hours.
• 9. To serve, cut the top of the cup with a pair of scissors and then rip the side away until ice pop is exposed.

Steps:

• Line a 9x9 casserole dish with non stick foil or parchment paper. Trust me, it makes removing from pan and slicing easier. In a small bowl, combine graham crackers and butter. Mixture does not need to be super buttery, crumbly is fine. Press mixture into bottom of casserole dish. Reserve 1/2 cup to sprinkle on top. Set aside. Whip up whipping cream with vanilla until stiff peaks, set aside. DO NOT ADD EXTRA SUGAR. In a large non-stick sauce pan, add marshmallows and milk and melt down until smooth stirring regularly. Once marshmallows are melted and smooth, remove from heat let cool for 5 - 10 minutes, stirring regularly. Once cooled fold in pureed strawberries. Mix well. Add whipped cream to strawberry marshmallow mixture. Pour marshmallow mixture into graham cracker crust. Top with reserved graham cracker mixture. Refrigerate for 2 hours or until set. Slice and serve.

Steps:

• Combine the frozen strawberries, yogurt, honey and avocado in the bowl of a food processor and puree until smooth. Transfer to a bowl.
• Spoon about a tablespoon of the chopped fresh strawberries into each of 12 small paper cups. Fold the remaining chopped strawberries into the yogurt mixture. Spoon the yogurt mixture on top of the strawberries in each paper cup. Carefully insert an ice-pop stick into each pop. Freeze until solid, about an hour. Peel the paper cups off to serve.