Fruit Flavored Snack Flower Pop Recipes

FRUITY SNACK FLOWER BOUQUET

Steps:

• Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Using 2 1/2-inch round cutter, cut circles from snacks. (A bottle cap this size can also be used to cut around with knife or kitchen scissors.) Wrap cut circles around wafer cookies.
• Place frosting in small resealable sandwich-size bag; cut off very small corner. Attach 5 Fruit Gushers fruit flavored snacks to each covered wafer cookie by piping on small amount of frosting. To make centers of flowers, cut circles from fruit flavored snacks using 1 1/2-inch cutter. Pinch each circle in the middle, and twist to form flower shape. Attach to center of each cookie using small amount of frosting.
• Place cookies on cooking parchment paper- or plastic wrap-lined platter (to prevent sticking). From green part of fruit flavored snacks, cut 1/2-inch wide strips. Roll up tightly to form stems. Cut various lengths to create flower bouquet. Fold over green portion of fruit flavored snacks to double thickness; cut out leaves, and attach to stems using small amount of water.

FRUIT FLAVORED SNACK FLOWER POP

Steps:

• Place 4-inch square piece of cooking parchment paper on small microwavable plate. Arrange 7 fruit flavored snacks on parchment paper in flower shape, edges touching.
• Microwave uncovered on High about 10 seconds just to soften.
• Insert stick about 1 inch into fruit flavored snack in center of flower. Cool completely, about 15 minutes. Remove from parchment paper.

CRAZY-COLORED FRUIT POPS

Steps:

• In a blender, combine orange-tangerine juice, 3/4 cup pears, a third of the banana slices and, if desired, the yellow food coloring and 1 drop red food coloring; cover and process until smooth. Fill each mold or cup with 1 tablespoon mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze 30 minutes or until firm., In a blender, combine raspberry juice, 3/4 cup pears, a third of the banana slices and 3 drops red food coloring if desired; cover and process until smooth. If using pop molds, remove holders. If using cups, remove foil. Pour raspberry mixture over orange layer. Return holders or foil. Freeze 30 minutes or until firm., In a blender, combine grape juice, remaining pears and remaining banana slices; cover and process until smooth. If using pop molds, remove holders. If using cups, remove foil. Pour grape mixture over tops; return holders or foil. Freeze 30 minutes or until firm.

GALAXY FRUIT POPS

Steps:

• Using cookie cutters or a paring knife, cut the watermelon and pineapple slices into desired shapes.
• Insert wooden sticks into the pieces of fruit.
• To serve: Sprinkle the ends of the fruit with chili powder. Put the pops on a plate, with the wooden sticks facing up for handles or stick the pops into a halved watermelon. Serve with lime wedges.

TROPICAL FRUIT POPS

Steps:

• In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.
• Cover each cup with Reynolds Wrap® Aluminum Foil; make a small hole in the aluminum foil with a knife and insert a wooden stick into each cup through the hole. Freeze about 4 hours or until firm. Remove foil and cup to serve.

DOUBLE FRUIT-FLAVOR FROZEN POPS

Steps:

• Mix gelatin mix, drink mix and sugar in medium bowl. Add boiling water; stir 2 min. until completely dissolved. Stir in cold water.
• Pour into 12 (5-oz.) paper or plastic cups. Freeze 2 hours or until almost firm.
• Insert wooden pop stick or plastic spoon into center of each cup. Freeze 3 hours or until firm. Remove from cups before serving.