Fruit Pops Recipe By Tasty

FRUIT POPS RECIPE BY TASTY

Steps:

• Take the fruit and stick the popsicle stick into the fruit.
• Dip fruit into yogurt and then dip it into the granola.
• Enjoy!

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.

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.

FROZEN SMOOTHIE POPS RECIPE BY TASTY

Steps:

• In a blender mix all ingredients until smooth.
• Place six small paper cups on a baking tray and fill the cups with the smoothie and freeze for 15 minutes.
• Place one popsicle stick in the center of each cup and freeze again for one hour or until solid.
• Rip the paper cups from the popsicle.
• Enjoy!

STRIPED FRUIT POPS

Steps:

• In a blender, combine 1/4 cup honey and strawberries; cover and process until blended. Pour into cups or molds. Freeze for 30 minutes or until firm. , In a blender, combine 1/4 cup honey and kiwi; cover and process until blended. Pour over frozen strawberry layer; insert Popsicle sticks. Freeze until firm. , Repeat with peaches and remaining honey; pour over kiwi layer. Freeze until firm.

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.

DIY KETCHUP ICE POPS RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the ketchup, tomato juice, lime juice, hot sauce, and Tajín until smooth.
• Divide the tomato mixture evenly between 6 ice pop molds, filling almost to the tops, then insert a wooden stick into the center of each mold.
• Freeze the pops for 4-6 hours, or until completely solid.
• When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep for up to 6 weeks in an airtight container in the freezer.
• Enjoy!