Desert Island Pops Recipes

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DESERT ISLAND POPS



Desert Island Pops image

A sports drink freezes into an icy blue sea. The treetops are a blend of ripe honeydew melon and simple syrup, frozen in plastic molds for making candy. Eat the top first, then push up the bottom or pull it out of its plastic cup by the stick.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 dozen

Number Of Ingredients 2

Honeydew Syrup
1 liter blue sports drink

Steps:

  • Fill pyramid molds with honeydew syrup. Freeze about 30 minutes, until mixture starts to harden, then insert a wooden pop stick into each pop. Freeze until hard.
  • Fill each 3-ounce cup with the blue drink. Place cups on a small metal baking pan; freeze until almost frozen, about 50 minutes. Unmold each frozen pyramid pop, and insert its pop stick into an almost frozen blue base. Freeze until entire pop is frozen solid; overnight is best.

DESSERT ISLAND PARFAIT



Dessert Island Parfait image

Provided by Cooking Channel

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 6

3 drops coconut extract
1 (6-ounce) container fat-free vanilla yogurt
Half a banana, sliced into coins
1/4 cup chopped mango
2 tablespoons fat-free whipped topping (from an aerosol canister), or more for optional topping
1 teaspoon shredded sweetened coconut, toasted if desired

Steps:

  • Cook's Note: For toasted coconut, just cook shredded coconut in a dry skillet until lightly browned.
  • Add coconut extract to yogurt and mix well.
  • Spoon half of the yogurt into a glass, and then top with half of the banana and half of the mango. Repeat layering with the remaining yogurt, banana, and mango.
  • Top with whipped topping (add an extra serving, if you like) and coconut shreds and enjoy!

BLACK CAT POPS



Black Cat Pops image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 12 pops

Number Of Ingredients 8

8 ounces (about 24) dried Mission figs, stemmed and coarsely chopped
1 tablespoon creamy unsalted almond butter
1 tablespoon water
1/2 cup dark (53% cacao) chocolate chips
1 teaspoon coconut or grapeseed oil, plus 1/2 teaspoon
2 ounces white chocolate, chopped
Orange food coloring
One 4-inch piece of strawberry or raspberry fruit leather

Steps:

  • Line a small baking sheet with parchment paper or a silicone mat. Set aside.
  • In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula. Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls. Insert a lollipop stick into each fig ball.
  • Place the chocolate chips and 1 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
  • Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly. Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet. Refrigerate for 1 hour, or until the chocolate has set.
  • Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears. Dip the ends of the ears in the leftover dark chocolate and stick them on the cats. Repeat with the squares for the noses.
  • Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Cool slightly. Transfer the chocolate to a piping bag fitted with a small plain tip. Pipe eyes and whiskers on the cats. Refrigerate until set, about 30 minutes.

Nutrition Facts : Calories 87 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 7 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 1 grams, Sugar 10 grams

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