LEMON & CREAM POPS
Sweetened condensed milk ensures a creamy, dreamy popsicle. The bright lemon flavor is perfect for summer. -Sharon Guinta, Stamford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 pops.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the sweetened condensed milk, whole milk, lemon juice, sugar and grated lemon zest until sugar is dissolved. Pour into freezer pop molds or cups; top molds with holders or insert wooden sticks into cups. Freeze.
Nutrition Facts :
CREAMY LEMONADE ICE POPS
These creamy ice pops are quick to make. I like them on the tart side so I don't use too much sugar but feel free to adjust the sweetness level to your liking.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h10m
Yield 4
Number Of Ingredients 4
Steps:
- Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 10.8 g, Cholesterol 62.7 mg, Fat 17 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 10.6 g, Sodium 23.4 mg, Sugar 7.7 g
"CANDY CORN" FROZEN CITRUS CREAM POPS
Candy corn may be synonymous with Halloween, but come on, how many of us really love the chewy little tooth-shaped candies with a flavor that is indistinguishable beyond sweet? However, if you borrow their iconic shape and colors and transform those into creamy lemon-and-orange frozen pops, we predict everyone will be clamoring for their fair share.
Provided by Gina Marie Miraglia Eriquez
Yield Makes 12 (3-ounce) frozen pops
Number Of Ingredients 9
Steps:
- Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
- Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
- Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
- Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
- Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
- Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.
- If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.
- If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.
- In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
CREAMY LAYERED BLUEBERRY ICE POPS
These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.
Nutrition Facts : Calories 104 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
ORANGE CREAM POPS
For a lower-fat alternative to ice cream-filled pops, try slurping this citrus novelty. The tangy orange flavor will make your taste buds tingle-while the silky smooth texture offers cool comfort, no matter how high the temperatures soar. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10 ice pops.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 cup into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CREAMY CITRUS POPS
Discover our recipe for Creamy Citrus Pops to keep the kids cool all summer long. These citrus pops and cold, sweet and tangy!
Provided by My Food and Family
Categories Home
Time 6h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Bring 1/4 cup water to boil. Add to orange gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Spoon 1/3 of the pudding into small bowl, then spoon half of the remaining pudding into separate small bowl.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Add orange gelatin and 1/2 cup COOL WHIP to one bowl of pudding; stir until blended. Pour into prepared pan; spread to form even layer on bottom of pan. Freeze 15 min.
- Repeat layers twice, using remaining water, gelatin flavors, prepared pudding and COOL WHIP. Freeze 5 hours or until firm.
- Use foil handles to transfer dessert from pan to cutting board; cut into 8 bars. Insert wooden pop stick into short side of each bar to serve.
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 3.8459 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
CITRUS ICE POPS
Citrus ice pops are perfect for a hot day; sweet treat!
Provided by MewTew
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes.
- Mix the vanilla yogurt with the strawberries, and chill.
- Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 17 g, Cholesterol 1.9 mg, Fat 0.6 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 26.1 mg, Sugar 13.6 g
CREAMY LEMON POPS WITH BASIL
Both refreshing and satisfying, these creamy lemon pops are just the thing for a hot summer day. Steeping the zest in the sugar syrup releases the essential oils, and the fresh lemon zest brightens everything up. Although unexpected, basil's sweetness pairs nicely with lemon, but feel free to experiment with another fresh herb, like bay leaves or thyme. A few fresh raspberries or blueberries would be nice if you'd like a little texture, but the bars are luxurious as is.
Provided by Samantha Seneviratne
Categories snack, finger foods, ice creams and sorbets
Time 9h30m
Yield About 10 to 14
Number Of Ingredients 7
Steps:
- Have a 10-pop (1/3 cup each) popsicle mold (or similar size) ready. Using a vegetable peeler, strip the zest of 3 lemons, taking care to leave the white pith behind. Finely grate the zest of the remaining lemon. (Save the remaining lemon juice for other use.)
- In a small saucepan, combine the zest strips, basil leaves, sugar and 1/2 cup water, then heat over medium. Cook, stirring, just until the sugar has dissolved, about 2 minutes. Cover and let steep for 15 to 30 minutes.
- Strain the sugar mixture through a fine-mesh sieve into a large glass measuring cup, pressing the solids to extract all the liquid. Discard the solids.
- Add the cream, milk, salt and the finely grated lemon zest, and stir to combine. Add a few berries to each popsicle mold, if using, then distribute the cream mixture evenly among the molds. Cover and freeze for 1 hour.
- After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out.
More about "creamy citrus pops recipes"
CREAMY LEMON POPSICLES | GIMME SOME OVEN
From gimmesomeoven.com
5/5 (1)Total Time 4 hrs 5 minsEstimated Reading Time 2 mins
- Whisk sugar, lemon juice, lemon peel, and salt in a large bowl until sugar dissolves. Whisk in buttermilk.
- Divide mixture among popsicle molds. Cover and freeze until firm, at least 4 hours and up to 5 days.
3 INGREDIENT LEMON POPSICLES - COOKING WITH KARLI
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5/5 (10)Category DessertCuisine AmercianCalories 41 per serving
- Whisk together the lemon juice and sugar until the sugar has completely dissolved into a syrup.
- Freeze for 1 hour, place the sticks and then freeze overnight (or for at least 3 hours, but best overnight).
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