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 :
STRIPED 100% FRUIT JUICE POP
Blogger Rachel Rappaport of Coconut & Lime shares her recipe for good-for-you D.I.Y ice pops.
Categories Dessert
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Freeze quick-frozen ice pop maker 24 hours.
- Place stick in slot in ice pop maker. Using measuring cup with spout, pour in white cranberry juice. Freeze 1 to 2 minutes.
- Repeat with acai berry juice.
- Repeat again with mango-peach juice.
- Add pear juice; freeze 1 minute.
- Use super tool to loosen ice pop; remove from maker. Serve immediately.
Nutrition Facts : Calories 50, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 10 g, TransFat 0 g
BERRY STRIPED POPS
Number Of Ingredients 6
Steps:
- Purée strawberries with 1/4 cup agave in blender or food processor. Divide mixture evenly between 12 cups or popsicle molds. Freeze about 30 minutes or until firm. Meanwhile, rinse processor purée kiwifruit with 1/4 cup agave. Repeat process with peaches and remaining 1/4 cup agave. When strawberry layer is firm, pour kiwifruit purée into molds. Insert Popsicle sticks and freeze about 30 minutes or until firm. Pour peach purée into molds and freeze until firm and ready to serve.
Nutrition Facts : Nutritional Facts Serves
VERY BERRY ICE POPS
We chose rocket-style molds to make these multicolored treats. But you can use any you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 4
Steps:
- In a blender, combine blackberries and 1/2 cup each sugar and cream and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 2 cups puree); discard solids. Rinse out blender. Add raspberries and 1/2 cup each sugar and cream; blend until smooth. Pour through a clean sieve into another bowl, pressing on solids (you should have about 2 cups puree); discard solids.
- Fill four 3-ounce ice-pop molds one-third full with blackberry puree and fill four molds one-third full with raspberry puree. Freeze until just frozen, about 1 hour. Pour another layer of purees, alternating them, over frozen layers to fill molds two-thirds full and insert ice-pop sticks. When second layer is just frozen, about 45 minutes, top with alternate purees and freeze until solid, 6 hours (or up to 2 weeks).
Nutrition Facts : Calories 253 g, Fat 12 g, Fiber 7 g, Protein 2 g, SaturatedFat 7 g
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