Frosty Strawberry Pops Recipes

FROSTY STRAWBERRY POPS - K

Frosty Strawberry Pops - K image

Here's another great way to use that abundance of strawberries, courtesy of Kraft Foods. These sound yummy, and you can change the flavor of Kool Aid you use. You can also use the pre-sweetened mix made with sugar substitute.

Provided by Nana Lee

Categories Dessert

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 2

Ingredients

1 quart ripe fresh strawberries, rinsed
1/3 cup tropical punch sugar- sweetened Kool-Aid drink mix

Steps:

REMOVE tops from strawberries.
Measure the soft drink mix using a dry measuring cup, leveling it with a straight-edged table knife.
PLACE strawberries and drink mix in blender; cover.
Blend on low speed 2 minute or until smooth.
Pour evenly into six 5-oz. paper or plastic cups.
Freeze 1 hour then INSERT wooden pop stick into center of each cup.
Freeze an additional 3 hours or until pops are firm.
Remove from freezer a few minutes before serving; let stand at room temperature to soften slightly.
Peel off paper cups just before serving.

Nutrition Facts : Calories 30.7, Fat 0.3, Sodium 1, Carbohydrate 7.4, Fiber 1.9, Sugar 4.5, Protein 0.6

SKINNY CREAMY STRAWBERRY POPS

Skinny Creamy Strawberry Pops image

A creamy low-calorie strawberry pop with an ingredient you would never guess is used.

Provided by Yoly

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 4h10m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup fresh strawberries, sliced
⅔ cup cottage cheese
2 tablespoons Neufchatel cheese, softened
2 (1 gram) packets stevia powder, or to taste
½ teaspoon vanilla extract

Steps:

Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 5 g, Cholesterol 11.1 mg, Fat 3.5 g, Fiber 0.8 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 181.3 mg, Sugar 2.3 g

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