CHOCOLATE BANANA POPS
Kids will love making (and eating) these pops. They can do everything but work the microwave on their own.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 16
Number Of Ingredients 3
Steps:
- Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours.
- In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.
Nutrition Facts : Calories 78 g, Fat 3 g, Fiber 1 g, Protein 1 g, SaturatedFat 2 g
FUDGY CHOCOLATE-BANANA POPS
Pop up with some fun layered chocolate and banana frozen treats made with soymilk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 6
Steps:
- In small bowl, gradually add 1 cup of the soymilk to vanilla pudding mix; beat with wire whisk until well blended. Stir in bananas. In another small bowl, gradually add remaining soymilk to chocolate pudding mix; beat with wire whisk until well blended.
- Spoon half of the banana mixture into cups. Layer chocolate mixture over banana mixture. Spoon remaining banana mixture into cups; stir slightly to marble. Insert sticks; freeze about 3 hours or overnight until firm. To serve, remove cups.
Nutrition Facts : Calories 90, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g
FUDGE POPS
This chocolate frozen dessert is the perfect summer treat! Invite your kids into the kitchen to help you stir the pudding. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.
Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE COVERED BANANA POPS
Steps:
- Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
- Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.
FUDGY AVOCADO POPS
Steps:
- Combine the avocado, coconut milk, sweetened condensed milk, maple syrup, cocoa powder and vanilla extract in a blender and blend until smooth.
- Pour into 8 push-up pop molds, then cover and freeze until firm, at least 3 hours.
FUDGY CAKE POPS
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a quarter sheet tray with parchment paper and spray with nonstick cooking spray.
- Combine the flour, cocoa powder, baking powder and salt in a large bowl. Reserve.
- Combine the granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs one at a time. Slowly add the sour cream, milk and vanilla. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour mixture.
- Spread the batter onto the sheet tray and bake, rotating the pan halfway through, until a toothpick inserted into the middle of the cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
- For the cream cheese frosting: Beat together the cream cheese, powdered sugar, butter, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Set aside.
- Place the cake into a food processor and pulse to crumble. Transfer to a bowl, then add 2 cups of the frosting and stir to combine. Take some of the cake and frosting mixture and roll into a ball, roughly the size of a golf ball. Insert a candy stick into the center. Place onto a parchment-lined sheet tray. Repeat with remaining cake and frosting mixture, to make about 12 pops. Place into the freezer to chill for 15 to 20 minutes.
- For the decorating: Set up 2 double boilers with a glass bowl fit over the top of each. Add the dark chocolate to one bowl, and the white chocolate to the other. Gently melt the dark and white chocolate over the double boilers, stirring frequently to ensure the chocolate is not burning on the bottom of the bowls.
- For the white chocolate eyeball cake pops: Dip half of the chilled cake pops into the white chocolate, rotating to make sure they are fully coated. Allow any excess chocolate to drip off. Place right-side up into a piece of Styrofoam and stick one candy eye into the center of the cake pop. Repeat with remaining cake pops, transfer to the fridge to chill for 10 minutes.
- Scoop 1/2 cup frosting into a small bowl and add 2 drops red food coloring. Mix to combine, then transfer into a pastry bag. Cut a very small amount off the tip, then pipe squiggly lines coming out from the candy eyes to resemble red veins.
- For the chocolate-dipped cake pops: Take the other half of the cake pops and dip into the dark chocolate, making sure to fully coat the cake and allowing any excess to drip off. Roll immediately in the black and orange nonpareils. Place right-side up into a piece of Styrofoam, then into the fridge to chill.
GLUTEN-FREE FUDGY BANANA PUDDING POPS
Pop up with fun layered chocolate and banana frozen treats made with yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened.
- Meanwhile, in small bowl, mash banana with fork. Stir in yogurt.
- Place paper cups in 8-inch pan for easier handling. Spoon 2 tablespoons pudding into each cup. Divide yogurt mixture evenly among cups. Top with remaining pudding mixture. Tap cups on work surface to level top. Insert wooden stick into center of each pop.
- Freeze pops about 2 hours or until solid. Store frozen pops in plastic freezer bag in freezer. Peel off paper cups before serving.
Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pudding Pop, Sodium 180 mg, Sugar 8 g, TransFat 0 g
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- Place almond milk, bananas, strawberries, cocoa powder, and honey into blender. Mix until smooth.
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CHOCOLATE COVERED FROZEN BANANA POPS - THE BAKERMAMA
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Reviews 1Category DessertServings 8Estimated Reading Time 4 mins
- Prepare the bananas by peeling them and cutting each in half. Stick a skewer or popsicle stick into the cut end of the banana. Press it in far enough so that the banana is stable, but that there is enough sticking out so that you can hold it.
- In a microwave-safe bowl, combine the chocolate chips and oil. Give it a quick stir so that all of the chocolate is coated in the oil.
- Microwave the chocolate and oil in 20 to 30 second intervals, stirring after each. Repeat until the mixture is smooth and completely melted. Watch carefully to make sure that the chocolate in the bottom of the bowl doesn’t burn.
- Line a baking tray with parchment paper and set it next to the bananas and melted chocolate. Set out any toppings you want to sprinkle or drizzle onto the bananas once they’re covered in the chocolate.
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