PEACH-GUAVA POPS
These five-ingredient frozen treats will delight palates of all ages. Just purée chopped peaches with guava juice, and add some lime zest and a pinch of salt. Then stir in macerated peach slices, and pour the mix into old-fashioned molds. After a stint in the freezer, you will have captured sunshine on a stick.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes
Time 6h40m
Yield Makes 10
Number Of Ingredients 5
Steps:
- Purée chopped peaches with 2 tablespoons lime juice. In a large bowl, toss sliced peaches with sugar, salt, and lime zest. Stir in peach purée; toss to combine. Let stand, stirring occasionally, until sugar has dissolved and peaches are glossy, about 20 minutes.
- Strain mixture through a coarse-mesh sieve, pressing lightly to extract as much juice as possible, and reserving peaches. Stir together strained peach juice (you should have about 3/4 cup), guava juice, and remaining 1/4 cup lime juice.
- Divide reserved peaches evenly among ice-pop molds; top with juice mixture. Freeze until firm, at least 6 hours and up to 5 days.
GRAPE, HONEY AND YOGURT POPS
You can use a combination of vanilla and honey Greek yogurt in these pops. Makes 8 standard size popsicles
Provided by Food Network
Yield 4-8 servings
Number Of Ingredients 4
Steps:
- Puree the grapes in a food processor or blender (you'll have about 2 cups.) Transfer to a medium-size pot and bring to a boil. Boil the grapes, stirring occasionally, until the mixture has thickened and reduced to about 1 1/2 cups, about 10 minutes. Transfer to a bowl, stir in the sugar and honey and let cool to room temperature.
- Fold in the yogurt just until nicely swirled, then spoon into popsicle molds. Cover with foil, insert popsicle sticks and freeze for 4 to 6 hours or until set.
FRUIT JUICE "GUMMIES"
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Provided by Victoria Granof
Categories Candy Fruit Dessert Kid-Friendly Quick & Easy Chill Cookie Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 16 "gummies"
Number Of Ingredients 2
Steps:
- 1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
- 2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
- 3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
- 4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
- 5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
TROPICAL FRUIT POPS
Making these frozen pops is like a salute to summer. Assemble each treat with your pick of strawberries, kiwi fruit, papaya, or melon. Each one tastes great in these sweet heart-healthy frozen snacks. And each fruit adds a splash of color.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.3 mg, Sugar 7.1 g
GUAVA PASTELITO CUPCAKES
This is the cupcake version of Cuban pastelitos! Guava cupcakes with cream cheese frosting blend in harmony and are reminiscent of the beloved pastries. With every bite you get a piece of guava inside a soft, moist cake. Can't beat it!
Provided by Mydnight
Categories Desserts Cakes Cupcake Recipes
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 cupcake cups with paper liners.
- Cut guava paste into medium squares and place in a microwave-safe bowl. Microwave on high for 2 minutes. Whisk until melted down but still slightly chunky, about the consistency of jelly (heat more if necessary).
- Beat brown sugar, butter, and eggs together with a mixer in a large bowl until creamy. Add flour, baking powder, vanilla extract, and salt; stir until halfway mixed. Pour in guava nectar and mix until everything is fully incorporated. Fold in heated guava paste until evenly distributed. Mix in red food coloring.
- Fill each prepared cupcake cup evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely.
- While the cupcakes are cooling, blend cream cheese, butter, and vanilla extract with an electric mixer on low speed until smooth. Add confectioners' sugar and red food coloring. Mix on low speed until fully blended. Chill for 10 to 15 minutes. Frost cooled cupcakes.
Nutrition Facts : Calories 362 calories, Carbohydrate 52.9 g, Cholesterol 65.3 mg, Fat 15.8 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.7 g, Sodium 193.8 mg, Sugar 19.6 g
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