Fireworks Pop Recipes

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FROZEN FIREWORKS



Frozen Fireworks image

Provided by Valerie Bertinelli

Categories     dessert

Time 5h20m

Yield 12 pops

Number Of Ingredients 4

2 pints coconut sorbet, softened
4 drops blue gel food coloring
6 slices fresh pineapple
1 pint raspberry sorbet, softened

Steps:

  • Transfer 1 pint of the coconut sorbet to a large measuring cup. Add the food coloring and stir with a fork until it is smooth and pourable. Pour the blue layer into the bottom third of each of 12 push pop molds and freeze until set, about 2 hours.
  • Meanwhile, use a 1 1/2-inch star cookie cutter to punch out 12 pineapple stars. Place them on a wax paper-lined plate and freeze until ready to use.
  • Stir the remaining pint coconut sorbet until it is a pourable consistency and fill the molds another third of the way. Allow to freeze until set, 1 to 2 hours.
  • Spoon the softened raspberry sorbet to fill to the top of the mold, smoothing the top. Freeze for 1 hour, then place a pineapple star upright in the center of each pop. Freeze until ready to serve.

FIRECRACKER CRISPY MARSHMALLOW POPS RECIPE BY TASTY



Firecracker Crispy Marshmallow Pops Recipe by Tasty image

Here's what you need: marshmallow, butter, puffed rice cereal, fizzy rock candy, white chocolate, milk chocolate, sprinkles, fizzy rock candy

Provided by Vaughn Vreeland

Categories     Snacks

Yield 9 servings

Number Of Ingredients 8

2 ½ cups marshmallow
6 tablespoons butter
8 cups puffed rice cereal
2 oz fizzy rock candy
white chocolate, melted
milk chocolate, melted
sprinkles, for decorating
1 cup fizzy rock candy, for decorating

Steps:

  • In a large glass bowl, melt the marshmallows and butter in the microwave for 3 minutes. Stir to fully incorporate.
  • Mix in the puffed rice cereal and stir until evenly coated.
  • Add the fizzy rock candy and stir until well combined. Be sure to add the candy no sooner than this stage, for it may lose its "pop" if mixed with the hot marshmallow mixture.
  • Spread the mixture in a 9x9-inch (23x23-cm) pan lined with parchment paper and press down to create an even layer. Top with fizzy rock candy.
  • Dip 9 straws sticks in a bit of melted white chocolate and place them in 3 even rows across the baking tin.
  • Let the white chocolate harden at room temperature for 30 minutes or in the refrigerator for 10 minutes.
  • Remove the parchment paper and cut into 9 equal squares.
  • Dip the treats into melted milk chocolate going half way up, and decorate with sprinkles and more rock candy.
  • Place the completed pops on a parchment paper-lined sheet tray and let sit for about an hour until the chocolate is set.
  • Enjoy!

Nutrition Facts : Calories 558 calories, Carbohydrate 115 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, Sugar 36 grams

FIRECRACKER ICE POPS



Firecracker Ice Pops image

Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 10

Number Of Ingredients 4

1/2 pound strawberries, hulled and quartered (1 1/2 cups)
1/4 cup sugar
1/2 pound blueberries (1 1/2 cups)
1 1/4 cups low-fat plain yogurt

Steps:

  • In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Nutrition Facts : Calories 59 g, Fiber 1 g, Protein 1 g

'KING OF ROCK' FROZEN PUDDING POPS



'King Of Rock' Frozen Pudding Pops image

A frozen dessert fit for a king or your kids, this is a banana and peanut butter frozen pudding pop.

Provided by John

Categories     Desserts     Frozen Dessert Recipes     Popsicle Recipes

Time 5h10m

Yield 6

Number Of Ingredients 3

2 cups cold milk
1 (3.5 ounce) package instant banana pudding mix
1 ½ teaspoons warm peanut butter

Steps:

  • Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes. Allow to rest until nearly set, 4 to 5 minutes.
  • Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture. Spoon the mixture into popsicle molds, tapping the mold on a hard surface to allow any air bubbles to escape. Store in freezer until completely frozen solid, 5 hours to overnight. Running warm water over the outside of the mold will make it easier to remove the pops.

Nutrition Facts : Calories 108.6 calories, Carbohydrate 19.2 g, Cholesterol 6.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 284.4 mg, Sugar 16.4 g

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