Frosty Fruit Pops Recipes

FRUIT ICE POPS

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

FRUIT POPS

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

FRESH FRUIT FROZEN YOGURT POPS

Steps:

• In blender, place all ingredients. Cover; blend until smooth.
• Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

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.

FROSTY STRAWBERRY POPS

Steps:

• In blender, blend all ingredients about 1 minute until smooth.
• Pour into eight 3-ounce, wax-coated paper cups. (Like Dixie Cups).
• Place in shallow pan and insert a wooden popsicle stick or plastic spoon into the center of each.
• Freeze until firm, about 4 hours.
• After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage.
• To release pops from cups, dip briefly into hot water up to rim of cup.

FROZEN FRUIT POPS

Steps:

• Several hours or day bdfore serving prepare fruit purees: Place bananas, kiwifruit, and fresh strawberries in freezer until partially frozen and firm.
• (If using frozen strawberries, allow to thaw slightly until just softened.) Pour orqnge juice into glass dish or pie plate; freeze until almost solid.
• In food processor with chopping blade or blender, combine 2 banana halves, 1 tbls.
• corn syrup, and the orange juice; process until mixture is smooth and pureed.
• Divide between two 3-ounce metal timbale molds, two 5-ounce paper cups, or any 3-ounce popsicle molds.
• Puree kiwifruit with 1 banana half and 1 tbls.
• corn syrup; divide mixture between 2 molds or cups.
• Puree strawberries with remaining banana and corn syrup; divide between 2 molds or cups.
• Place all fruit-filled molds in freezer.
• After 45 minutes, insert popsicle sticks in center of pops.
• Freeze pops several hours or overnight until completely frozen.
• To serve, remove pops from molds by quickly dipping molds into hot water; then, holding stick, pull pop out of mold.
• If using paper cups, paper can be peeled off.
• Enjoy!

FROZEN YOGURT FRUIT POPS

Steps:

• Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary. , Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

FRUIT JUICE POPS

Steps:

• In a large saucepan, combine water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; stir in juices., Fill molds or cups with 1/4 cup juice mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,