Sunshine Pops Recipes

CHOCOLATE "SUNDAE" ICE POPS

Steps:

• To a blender add half the milk, half the evaporated milk, the avocado, banana, honey, cocoa and vanilla. Blend until well combined and smooth, about 30 seconds. Add the remaining milk and evaporated milk and blend for 10 seconds until well incorporated. Drizzle each popsicle mold with 1 teaspoon of chocolate syrup. Divide the milk mixture among the molds, filling each up 1/4-inch from the top. Cover the molds with the lid (insert ice-pop sticks if needed) and freeze overnight. To unmold, dip the mold into warm water for 30 seconds to loosen the ice pops.

SUNSHINE POPS

Steps:

• Pour a small amount of one colored syrup into 1/2-cup molds for a first layer, making it as thick as you like. Freeze until firm, 30 to 60 minutes (a thin layer will freeze more quickly). Pour a second layer into each mold, as thin or as thick as you like. When layer begins to set, after about 15 minutes, insert a wooden pop stick into each mold. Continue to freeze until firm; straighten stick as needed. Continue making layers until each mold is full. Freeze until hard; overnight is best. Pops will keep for at least 3 weeks in the freezer.

SUNRISE POPS

Steps:

• Place strawberries, 1/2 cup water and 1 tablespoon sugar in a food processor; pulse until combined. Divide among cups. Top cups with foil and insert sticks through foil. Freeze until firm, about 2 hours., Wipe food processor clean. Add clementines and orange juice; pulse until combined. Spoon over strawberry layer. Freeze, covered, until firm, about 2 hours., Repeat with pineapple and the remaining water and sugar. Spoon over clementine layer. Freeze, covered, until firm.

CANTALOUPE SMOOTHIE

Steps:

• Combine yogurt and cantaloupe in a blender; blend until smooth. Chill in an airtight container, and use within 1 day.