JIGGLY SHARK POPS
Dive into summer with these fun and festive jelly pops filled with gummy sharks and colorful crunchy coral.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 pops
Number Of Ingredients 11
Steps:
- Bring the cranberry juice, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin; continue to whisk until dissolved. Pour the gelatin mixture into a 9-by-13-inch glass baking dish. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)
- Meanwhile, slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7 1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into a cake slice to make a circle that fits snugly in the mold. Return the push part to each tube.
- Add the blue candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute.
- Using a silicone brush, paint a 1/2-inch-thick strip on the exterior of the top of each tube with the melted candy. Coat with the white nonpareils (do not completely cover the melted candy). Let set, about 5 minutes. Spoon 1 tablespoon of the tiny crunchy candy into each mold. Freeze the molds while the gelatin sets.
- Place 1 gummy shark into each of the molds, then fill with the gelatin mixture. Tap each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Top each pop with whipped cream before serving.
WATERMELON SHARK
Cookie cutters are good for more than just dough, as this killer fruit-filled centerpiece proves so well.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Cut off the stem end of the watermelon at an angle slightly less than 45 degrees. Reserve the piece. Set the watermelon cut-side down on a work surface.
- To make the jaws and teeth: Find the brown dot that grows at the top center of the watermelon. Measure about 1 inch down and cut a large wedge from the side to make the gaping jaws of the shark. Reserve the wedge.
- Cut a 1-inch-wide strip of paper. Use the paper as a guide to lightly draw a 1-inch line at the top and bottom of the shark's jaws with a pen or marker. Use a Y-shaped vegetable peeler and a paring knife to trim away the green and make 2 bands of white, taking care not to poke all the way through. Cut and scoop out the watermelon flesh, keeping the pieces as large as possible. Leave about an inch or so of flesh in the bottom of the mouth to act as a bowl to hold the fruit. Use a paring knife to cut triangles out of the white bands along the jaw to make teeth.
- To make the fin: Cut out a 3 1/2-inch-high fin from the reserved bottom piece of watermelon. Cut off the flesh so one side is white and the other is green. Attach the fin with 2 toothpicks about 2 to 3 inches up from the bottom of the watermelon. (Tip: Use a small meat mallet to gently hammer in the toothpicks if the watermelon is very hard.)
- To make the eyes: Cut 2 eye-shaped ovals, about 3 inches long and 2 inches high, out of paper. Toothpick them to the shark about 2 inches up from the fin and about 3 inches apart. Lightly trace around the outside of the paper with a pen or marker, then remove the paper. Use a paring knife to cut out the rind on the inside of the eyes, taking care to cut only into the white of the rind without exposing the flesh. Cut 2 strips of the rind to create menacing eyebrows. Attach a blueberry with a toothpick towards the front of each eye. Stick a second toothpick above each eye to attach the eyebrow.
- Cut any large pieces of reserved watermelon flesh into planks and use the cutters to make fish. Peel the cantaloupe and honeydew and slice down the sides of the melon until you get to the seeds to make planks. Cut into more fish. Save any melon scraps for another use.
- Set the shark on a large serving platter. Pour the remaining berries into his mouth. Add fish to the mouth and spilling onto the platter around the shark. Refrigerate until ready to serve.
CREAMY BANANA POPS
Provided by Dave Lieberman
Categories dessert
Time 4h10m
Yield about 12 pops
Number Of Ingredients 6
Steps:
- In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated.
- Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately.
BANANA POPS
Frozen banana pops are a snap to make, and taste a lot like ice cream. For extra pizzazz drizzle with chocolate sauce before serving. The recipe calls for using popsicle sticks. If unavailable, the end of each pop can be held in a folded piece of plastic wrap.
Provided by Bluenoser
Categories Lunch/Snacks
Time 3m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- For each pop, insert posicle stick into bottom of one banana, burying 1/2 of stick.
- Wrap individually in plastic wrap.
- Freeze for minimum 6 hours.
- To serve, unwrap and eat like a popsicle.
- If desired, lay each banana on a plate and drizzle with a tablespoon of chocolate syrup before serving.
- To combat dripping chocolate, hold the pop over the plate while eating.
- Frozen banana pops will keep in the freezer tightly wrapped 2-3 weeks.
Nutrition Facts : Calories 89.9, Fat 0.3, SaturatedFat 0.1, Sodium 1, Carbohydrate 23.1, Fiber 2.6, Sugar 12.3, Protein 1.1
FROZEN BANANA CEREAL POPS
When we want a healthy snack, we dip bananas in yogurt, roll 'em in cereal, then freeze. Ta-da! -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 pops.
Number Of Ingredients 4
Steps:
- Place yogurt and cereal in separate shallow bowls. Insert pop sticks through cut side of bananas. Dip bananas in yogurt, then roll in cereal to coat. Transfer to waxed paper-lined baking sheets., Freeze until firm, about 1 hour. Transfer to airtight freezer containers; seal containers and return pops to freezer.
Nutrition Facts : Calories 106 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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