STRAWBERRY-ROSEMARY YOGURT POPS
We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary-or simply omit it. -Carmell Childs, Ferron, Utah
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 pops.
Number Of Ingredients 6
Steps:
- In a small bowl, mix strawberries, vinegar, preserves and rosemary. Let stand 30 minutes; discard rosemary., Spoon 2 tablespoons yogurt and 1 tablespoon strawberry mixture into each mold or paper cup. Repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
APPLE CIDER AND ROSEMARY ICE POPS
This is an delicious Autumn-y popsicle! The recipe is from Locopops, a gourmet ice pop place in North Carolina, but I found it on Bon Appetit's website. The recipe said it made 12 popsicles, but for me it made about 7 large ones.
Provided by elisechristiane
Categories Low Protein
Time 45m
Yield 12 popsicles
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in saucepan. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 3 1/2 cups, 20 to 25 minutes. Strain into 4-cup measuring cup; cool to room temperature. Stir in vinegar and vanilla. Pour into twelve 1/3-cup ice pop molds. Insert ice pop covers and sticks; freeze overnight.
Nutrition Facts : Calories 72.4, Fat 0.2, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 18, Fiber 0.3, Sugar 16.3, Protein 0.1
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
FRESH FRUIT ICE POPS (ICE LOLLIES)
Ideal for summer days or just getting one of your 5 a day. Can use and fruit such as strawberries, pineapple, peaches, oranges and lemons. Makes 4-8 lollies dependent upon your lollies mould capacity.
Provided by EliteTwig
Categories Citrus
Time P1DT7m
Yield 4-8 lollies, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Peel Mangos, remove stone and dice. For pineapple remove skin, chop into chunks, for strawberries hull and quarter.
- In a food processor puree the chosen fruit, adding icing sugar and cranberry juice.
- Pulse for 30 seconds.
- Pass mixture through a sieve until pulp is left. Discard pulp.
- Pour mixture equally into ice lolly moulds and freeze (about 24 hours).
- Then enjoy.
CLASSIC LEMONADE ICE POPS
Make and share this Classic Lemonade Ice Pops recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 33m
Yield 9-13 ice pops
Number Of Ingredients 4
Steps:
- In a small saucepan over medium heat, combine ½ cup water, sugar and lemon zest.
- Bring to a boil, then decrease heat and simmer for 3 minutes.
- Set aside to cool.
- Strain syrup through sieve placed over large measuring cup, discarding solids.
- Whisk in lemon juice and remaining 2 cups water.
- Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
- If you are using an ice pop kit, follow the manufacturer's instructions.
WATERMELON ICE POPS
Buying a watermelon so often leads to leftover melon. Here's a delicious way to make use of this largesse. Buy 5-oz (150 g) paper "bath cups"-they make great moulds for ice pops, as the paper just peels away. Gelatin helps keep drips at bay and also adds to smoothness. From LCBO Food & Drink Magazine. Time to prepare does not include time to freeze. Watermelon is thought to have originated in southern Africa, where it is found growing wild, because it reaches maximum genetic diversity there, resulting in sweet, bland and bitter forms.
Provided by Dreamer in Ontario
Categories Dessert
Time 17m
Yield 16 pops
Number Of Ingredients 5
Steps:
- Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
- Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half.
- Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
- Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into cups or moulds and insert sticks or plastic spoons.
- Freeze several hours until frozen.
- Store sealed in freezer-weight plastic bag for up to 2 weeks.
TEQUILA SUNRISE ICE POPS
A great way for adults to have a cocktail. Tip: you can make "virgin" ice pops by eliminating the tequila and adding an exrta tablespoon each of the cranberry juice cocktail and lime juice.
Provided by Barb G.
Categories Frozen Desserts
Time 15m
Yield 8 frozen pops
Number Of Ingredients 5
Steps:
- In a large measuring cup combine canberry juice cocktail, lime juice, and honey; using 8 plastic frozen pop molds or 3-ounce paper cups, pour 4 teaspoons of the juice mixture into the bottom of each mold; freeze for 1 hour or until firm but NOT hard.
- In another liquid measuring cup combine orange juice and tequila; carefully pour orange juice mixture over cranberry mixture.
- Cover paper cups with foil and insert wooden craft sticks into cups or insert pop mold sticks into pop molds; freeze overnight, Remove pops from molds or tear off paper and remove foil before serving.
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