Berry Striped Pops Recipes

BERRY PIE POPS (PIE ON A STICK)

Steps:

• This recipe is great to do with your children. You can make these into different shaped Berry Pie Pops such as hearts or stars.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Roll out the Perfect Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.
• Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife to cut small vents in each pop.
• Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging in.
• In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.
• Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
• Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.

STRIPED FRUIT POPS

Steps:

• In a blender, combine 1/4 cup honey and strawberries; cover and process until blended. Pour into cups or molds. Freeze for 30 minutes or until firm. , In a blender, combine 1/4 cup honey and kiwi; cover and process until blended. Pour over frozen strawberry layer; insert Popsicle sticks. Freeze until firm. , Repeat with peaches and remaining honey; pour over kiwi layer. Freeze until firm.

SUGAR-FREE BERRY STRIPED POPS

Steps:

• Puree strawberries with 1 tablespoon NutraSweet in blender.
• Divide mixture evenly between 12 cups or popsicle molds.
• Freeze about 30 minutes or until firm.
• Meanwhile, rinse processor.
• Puree kiwi with 1 tablespoon NutraSweet; set aside.
• Repeat process with peaches and remaining 1 tablespoon NutraSweet.
• When strawberry layer is firm, pour kiwi mixture into molds.
• Insert popsicle sticks and freeze for about 30 minutes or until firm.
• Pour peach mixture into molds and freeze until firm.
• When firm they are ready to serve.

BERRY WHITE ICE POPS

Steps:

• In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla., Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

VANILLA POPS WITH FRESH BERRIES

Steps:

• Whisk together Almond Breeze, sugar, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
• Stir in berries and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.

BERRY ICE CREAM POPS

Steps:

• Place ice pop molds on a small baking sheet that will fit in the freezer (and make room in the freezer, if necessary).
• In a medium bowl, toss the berries with the lemon juice and sugar. Let macerate stirring occasionally, until the fruit becomes juicy and the sugar is fully dissolved, about 10 minutes.
• In another medium bowl, whisk together the heavy cream, vanilla, and salt to medium peaks. Whisk in the sour cream, then gently fold in the sweetened condensed milk. Mix just until completely combined; do not overmix.
• Use a potato masher (or large fork) to gently mash the macerated berries. Gently fold in about 1 cup of the cream mixture. Pour the remaining cream mixture into the prepared ice pop molds, filling each about halfway.
• Top with the berry mixture, filling the molds the rest of the way. Insert ice pop sticks into the center of each ice pop and freeze until frozen, at least 6 hours. Run the molds briefly under warm water, then pull on the sticks to unmold the ice pops.

BANANA-BERRY PROTEIN POPS

Steps:

• Blend bananas, yogurt, blueberries, strawberries, protein powder, and enough almond milk to achieve your preferred consistency in the bowl of an electric blender until smooth.
• Pour liquid into cups until they are 75% full. Cut 12 squares of foil and fold them securely onto the tops of the cups. Slide the wooden sticks through the center of the foil squares. Place cups on a plate.
• Freeze for 8 hours.
• Remove from the freezer, remove foil, peel away cups, and enjoy.

BERRY STRIPED POPS

Steps:

• Purée strawberries with 1/4 cup agave in blender or food processor. Divide mixture evenly between 12 cups or popsicle molds. Freeze about 30 minutes or until firm. Meanwhile, rinse processor purée kiwifruit with 1/4 cup agave. Repeat process with peaches and remaining 1/4 cup agave. When strawberry layer is firm, pour kiwifruit purée into molds. Insert Popsicle sticks and freeze about 30 minutes or until firm. Pour peach purée into molds and freeze until firm and ready to serve.

VERY BERRY ICE POPS

Steps:

• In a blender, combine blackberries and 1/2 cup each sugar and cream and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 2 cups puree); discard solids. Rinse out blender. Add raspberries and 1/2 cup each sugar and cream; blend until smooth. Pour through a clean sieve into another bowl, pressing on solids (you should have about 2 cups puree); discard solids.
• Fill four 3-ounce ice-pop molds one-third full with blackberry puree and fill four molds one-third full with raspberry puree. Freeze until just frozen, about 1 hour. Pour another layer of purees, alternating them, over frozen layers to fill molds two-thirds full and insert ice-pop sticks. When second layer is just frozen, about 45 minutes, top with alternate purees and freeze until solid, 6 hours (or up to 2 weeks).

ICE CREAM AND MIXED-BERRY POPS

Steps:

• Puree berries and 1 cup ice cream in blender until smooth. Strain through a fine sieve, pressing on berry mixture to extract liquid. Discard solids. Transfer berry mixture to a clean blender with remaining 3 cups ice cream, and puree until smooth.
• Divide mixture among sixteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

STRIPED 100% FRUIT JUICE POP

Steps:

• Freeze quick-frozen ice pop maker 24 hours.
• Place stick in slot in ice pop maker. Using measuring cup with spout, pour in white cranberry juice. Freeze 1 to 2 minutes.
• Repeat with acai berry juice.
• Repeat again with mango-peach juice.
• Add pear juice; freeze 1 minute.
• Use super tool to loosen ice pop; remove from maker. Serve immediately.