Fresh Berry Push It Up Pops Recipes

FRESH FRUIT AND YOGURT ICE POPS

Steps:

• Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
• Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
• Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

TROPICAL PUSH-IT-UP POPS

Steps:

• For coconut, kiwifruit or pineapple layers, mix ingredients called for in small bowls.
• For pops with 3 layers, spoon 2 tablespoons peach sorbet into each push-pop pop container. Top with 2 tablespoons coconut mixture and 2 tablespoons either kiwifruit or pineapple mixture.
• Freeze pops upright until frozen solid, at least 1 hour. Once pops are frozen, they can be stored on their side.

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.

PRETTY IN PINK PUSH-IT-UP CAKE POPS

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
• Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.

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.

BERRY PIE POPS (PIE ON A STICK)

Steps:

• 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.

PUSH-UP POP RECIPE RECIPE - (4.4/5)

Steps:

• In a medium bowl, dissolve blue jello in 1 cup boiling water. Stir in 1 cup cold water. Carefully spoon 2 Tablespoons of the liquid jello into each push-up pop container. Refrigerate for 1-1.5 hours or until firm. In a sauce pan, sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 1 minute. Add the milk and sugar; heat over medium heat stirring until gelatin and sugar are dissolved. Let mixture cool for about 5-10 minutes. Whisk in sour cream and vanilla. Spoon 2 Tablespoons of the white gelatin mixture into each push-up pop over the blue jello. Refrigerate for 1 hour or until firm. In a medium bowl, dissolve red jello in 1 cup of boiling water; stir in 1 cup of cold water. Spoon red jello over the white layer. Chill until set, about 1-1.5 hours. Fill the remaining space in the push-up pops with cool whip and garnish with blueberries. Makes 16 push-up pops.

FROZEN BERRY PUDDING POPS

Steps:

• In a blender, combine milk, heavy cream and pudding mix. Blend until smooth.
• For blue or pink pops, add food colouring. Blend until combined.
• Let stand for 5 minutes, and stir in berries.
• Pour into paper cups.
• Cover with foil and cut a slit in foil to insert stick.
• Freeze for 4 hours or overnight. Remove paper cup.