Tag: popsicle molds

RED, WHITE & BLUE ALL-FRUIT POPSICLES

Red, White & Blue All-Fruit Popsicles
Makes 6 large popsicles and 6 small popsicles

2 cups frozen bananas
1/4 fresh pineapple
1 tsp lemon juice
1 cup fresh blueberries
1 1/2 cups fresh strawberries
1 1/2 cups watermelon {frozen}
popsicle molds or dixie cups with popsicle sticks {small popsicle molds worked best!}
orange juice, if needed **

Combine frozen bananas, pineapple and lemon juice in a blender. Add up to 2 TBSP of hot water to make the mixture more blendable. You like that, I just made a word up~ blendable. As in, able-to-be-blended. Blend until smooth.

Put several blueberries into each popsicle mold. {Fill molds about 1/3 of the way.}

Spoon or pour some banana mixture into each mold, covering the blue berries. Tap the molds on the counter to make the banana mixture settle down into the mold. The molds should be about 2/3 full at this point.

Place in the freezer for about 20-30 minutes.

Blend strawberries and frozen watermelon. Spoon into each mold, filling them almost to the top. Place popsicle sticks into each pop. Freeze until firm, about 2-3 hours. Because these pops are made with all fruit, they’re a bit softer than other homemade popsicles I’ve made. Smaller molds worked better!

**If at any point the fruit mixture isn’t blending well, just add a TBSP or two of orange juice- it really helps to smooth the mixture out.

Enjoy!

FIRECRACKER ICE POPS

It’s that time of year again where the weather is getting hot and I’m on the lookout for simple frozen treats to help us all cool off! This recipe couldn’t be any simpler and the colors make these popsicles the perfect treat for the 4th of July! (Although the colors end up being a little more pink/purple rather than red/blue!)

FIRECRACKER ICE POPS

1/2 lbs strawberries, quartered

1/2 lbs blueberries

2 Tbsp. sugar

1 1/4 cups vanilla yogurt (or you can use plain yogurt – just add 2 Tbsp of sugar to it before using)

Puree the strawberries with a blender or food processor and add 1 Tbsp sugar. Set aside in a small bowl. Puree the blueberries, adding 1 Tbsp sugar. Pour the layers into popsicle molds – alternating in whichever order you’d like. These amounts filled my 6 molds perfectly, but depending on the size of your molds, you may have slightly different results. I used a skewer to slightly mix the layers – you can mix as much as you’d like. Freeze until solid, about 2 1/2-3 hours. Enjoy!

Pumpkin Pie Pops

What could be more season spanning than a pumpkin pie popsicle? These creamy popsicles taste like that cold piece of leftover pie you sneak straight from the fridge the day ofter Thanksgiving. A little unusual, I admit, but healthy and refreshing on a hot day in late August.

I got a lot of use out of my popsicle mold this season, every time I think it’s time to stow it away I get another idea. I wish I had had one when my kids were young, they would have loved it. The pudding mix in this recipe makes an extremely creamy textured popsicle, and if you swap out the pumpkin for, say, Nutella, you’d have an entirely different sort of treat. Check out my Popsicle Fever Pinterest board for tons of inspiration.

What You Will Need

1 cup canned pumpkin puree (not pie filling)
1 1/2 cups milk (whole or low fat)
1 box (3.4 oz) instant vanilla pudding
1/4 tsp each: nutmeg, cinnamon, allspice, cloves and cardamom
1/2 tsp ginger

Instructions

Whisk all the ingredients together until smooth.
Fill popsicle molds to the top, and rap the mold firmly on a hard surface to remove any air bubbles. I found the easiest way to do this was to spoon the mixture into a large baggie, cut off the tip, and squeeze it into the molds. You can also use small paper cups as molds.
Position the popsicle sticks (they will stand up by themselves because the mixture is thick) and freeze at least several hours until solid. You will not need the lid for these pops.
To remove the popsicles from the mold, fill the sink with hottest tap water and submerge the mold just up to, but not over, the top lip. Hold it in the water for several seconds, and then try to wiggle the popsicles out. If they don’t budge, submerge the mold again briefly.

2.2

http://theviewfromgreatisland.com/2013/08/pumpkin-pie-pops.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

I’m not gonna lie, these are creamy, and cold, and they do taste like a piece of pumpkin pie, but I’m not sure they’re my cup of tea. But who knows, if you love pumpkin, they might be yours.

And here’s another secret…these pops are adapted from a recipe for pup pops. That’s right, so if you make these and you don’t absolutely love them, you can treat your four legged friend. (If you do treat your dog, be sure to remove the stick, and serve in moderation