Grape Juice Froyo Cereal Pops Recipe By Tasty

GRAPE JUICE FROYO & CEREAL POPS RECIPE BY TASTY

Steps:

• In a medium mixing bowl, whisk together the Greek yogurt, Welch's Grape Juice, and honey. Pour into a loaf pan and freeze for one hour.
• After one hour, remove the container and give the contents a quick stir, then place back into the freezer until fully frozen.
• Using a 2-ounce (55 G) ice cream scoop, scoop the frozen yogurt into rounds on a parchment paper-lined sheet tray. Slide a stick into the middle of each of the pops and freeze overnight.
• In separate plastic bags, use a rolling pin to lightly crush the corn flakes and peanut butter cereals. We left our fruity cereal pieces whole. Place in individual small bowls.
• Remove the pops from the freezer and let sit for 5 minutes.
• Carefully roll the froyo pops in the cereal, using a spoon to help coat if necessary and serve immediately.
• Enjoy!

FROSE ICE POPS

Steps:

• Combine the rose wine with the grape juices in a spouted container or pitcher.
• Add 2 blueberries and 3 raspberries to each ice mold. Pour the wine mixture over the berries until it fills the molds. If your molds have holes to insert sticks, insert a lollipop stick in each one (otherwise these will be added later).
• Place the molds in the freezer until the liquid just starts to freeze at the bottom of the molds, for 1 hour. Insert a lollipop stick in the center of each mold if you haven't already. Allow the pops to freeze until solid, 8 hours or up to overnight.
• Serve the pops in stemless wine glasses to catch the juice as it melts.

CEREAL ICE POPS

Steps:

• Put twelve 3-ounce paper cups on a tray that will fit inside the freezer. Spoon 1 heaping tablespoon of the peanut butter cereal into each of 4 paper cups. Spoon 1 tablespoon of the cinnamon cereal into each of another 4 paper cups and 1 tablespoon of the corn cereal into each of the 4 remaining cups. Set aside.
• Pour 1 1/2 cups milk into each of 3 separate mixing bowls. Add 2 cups of the peanut butter cereal to one bowl, 2 cups of the cinnamon cereal to the second bowl and 2 cups of the corn cereal to the third bowl; stir to combine. Let the cereal soak in the milk, refrigerated, for a minimum of 30 minutes. Meanwhile, crush the remaining cereal in separate ziptop bags. Put the crushed cereal into 3 small bowls.
• Using a fine-mesh strainer, strain the cereal milk into 3 separate containers with pour spouts. Push as much of the milk as possible out of the cereal. Discard the soaked cereal. Add 1/3 cup of the yogurt to each container of flavored milk and whisk to combine.
• Divide the peanut butter cereal milk among the paper cups with the peanut butter cereal in the bottom, until the cereal rises to the top (about 1/3 cup milk mixture per paper cup). Divide the cinnamon cereal milk among the paper cups with the cinnamon cereal in the bottom, and the corn cereal milk among the paper cups with the corn cereal. Put the tray of cups in the freezer to chill for 2 hours.
• After 2 hours, put an ice-pop stick into each cup. Put the tray back in the freezer for another 2 hours, until the ice pops are completely hardened.
• Put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring after each interval, until the chocolate is melted, about 2 minutes.
• Once the ice pops are frozen, work quickly to peel off the paper cup from each. One by one, dip the end of each ice pop into the melted chocolate and immediately roll in the corresponding crushed cereal (about 1 tablespoon of crushed cereal per pop). Store in the freezer until ready to serve.

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.

RED, WHITE AND BLUE FROYO POPS RECIPE BY TASTY

Steps:

• Fill popsicle mold or muffin tin with a thick layer of Greek yogurt.
• Add in strawberries and blueberries. You can either layer them or mix them around to distribute the fruit throughout.
• Cover with top layer of Greek yogurt and use a spatula or a spoon to flatten the surface.
• Place popsicle sticks in the center of the molds or muffin tin and place in the freezer for 2 hours or until frozen to your liking. If using a muffin tin, you might want to let the froyo freeze before placing in popsicle sticks so that they don't fall over.
• Remove from popsicle molds or muffin tin.
• Enjoy!

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.

FROZEN BANANA CEREAL POPS

Steps:

• Place yogurt and cereal in separate shallow bowls. Insert pop sticks through cut side of bananas. Dip bananas in yogurt, then roll in cereal to coat. Transfer to waxed paper-lined baking sheets., Freeze until firm, about 1 hour. Transfer to airtight freezer containers; seal containers and return pops to freezer.

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.

BOOZY CONCORD-GRAPE ICE POPS

Steps:

• Toast juniper berries in a dry small skillet over medium heat, tossing often, until fragrant and skins are very glossy, about 1 minute. Let cool slightly, then crush with a mortar and pestle (or place in a resealable plastic bag and crush with a rolling pin). Transfer berries to a small saucepan. Add sugar and 1/4 cup water and bring to a simmer, stirring to dissolve sugar. Remove from heat and let sit 30 minutes. Strain juniper syrup through a fine-mesh sieve into a small bowl; discard solids. Place bowl in a bowl of ice water and let juniper syrup sit, stirring occasionally, until cold, about 30 minutes.
• Stir juniper syrup, grape juice, gin, and lime juice in a large measuring glass or a medium pitcher; taste and add more lime juice if needed. Divide mixture among ice-pop molds and freeze until liquid is beginning to crystallize, about 1 hour. Cover and insert sticks (waiting until liquid is slushy ensures straight sticks), then freeze ice pops until solid, at least 4 hours but preferably overnight. Dip molds briefly in hot water to release pops.
• Ice pops can be made 1 week ahead. Keep frozen.