RED, WHITE & BLUE FROZEN POPS
Freeze up Red, White and Blue Frozen Pops for a patriotic treat from My Food and Family. These red, white and blue frozen pops will be a block party fave!
Provided by My Food and Family
Categories Recipes
Time 7h30m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Combine dry cherry gelatin mix and 1/2 cup sugar in medium bowl. Add 1 cup boiling water; stir 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup gelatin to each cup. Freeze 1 hour.
- Meanwhile, combine dry blue gelatin mix and remaining sugar in medium bowl. Add remaining boiling water; stir 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.
- Spoon about 3 Tbsp. COOL WHIP over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze 4 hours or until firm. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.)
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 24 g, Protein 1 g
RED, WHITE AND BLUEBERRY LEMONADE POPS
Now you can make this ice cream truck favorite at home! Simply freeze layers of berries, lemonade and creamy yogurt in pop molds. They're perfect for the 4th of July and the rest of summer, too. See All 12 Pops of Summer
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10h15m
Yield 6
Number Of Ingredients 8
Steps:
- In blender, place red layer ingredients. Cover; blend until smooth. Spoon 2 tablespoons mixture into each of 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 2 hours or until frozen.
- When first layer is frozen, remove foil from pops. In small bowl, mix white layer ingredients until smooth. Spoon about 2 tablespoons mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze about 2 hours or until frozen.
- Meanwhile, in blender, place blueberry layer ingredients. Cover; blend until smooth. When white layer is frozen, remove foil from pops. Spoon about 2 tablespoons blueberry layer mixture in each cup over white layer. Return foil to pops to support sticks. Freeze at least 6 hours until frozen.
Nutrition Facts : Calories 60, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 20 mg, Sugar 10 g, TransFat 0 g
PATRIOTIC POPS
My kids love homemade ice pops, and I love knowing that the ones we make are good for them. We whip up a big batch with multiple flavors so they have many choices, but these patriotic red, white and blueberry ones are always a favorite! -Shannon Carino, Frisco, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Place 2 tablespoons yogurt, 1 tablespoon honey and 1 cup strawberries in a blender; cover and process until blended. Remove to a small bowl. Chop remaining strawberries; stir into strawberry mixture., In blender, process 2 tablespoons yogurt, remaining honey and 1 cup blueberries until blended; remove to another bowl. Stir in remaining blueberries., In each mold, layer 1 tablespoon strawberry mixture, 2 tablespoons yogurt and 1 tablespoon blueberry mixture. Top with holders. (If using paper cups, top with foil and insert sticks through the foil.) Freeze until firm.
Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 24mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
RED, WHITE & BLUE BERRY POPS (KID FUN!)
Or, for adults who think they're kids! I've always loved popsicles, and these are fun to make (and eat). Even if you don't have popsicle molds, you can do this with with 3-oz. paper cups and popsicle sticks. Yield is up to you; this is enough for 8 popsicles using the cup method. Prep time is freezing time.
Provided by EdsGirlAngie
Categories Frozen Desserts
Time 7h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In each 3-oz.
- cup, pour two tablespoons of the strawberry juice drink.
- Place on baking sheet and put in a level space in your freezer for 1-1/2 hours.
- Take out, insert popsicle sticks, and put back in freezer for another 1-1/2 hours (3 hours total time for the red layer).
- Take out again; in each cup pour two tablespoons of the lemonade on top of the frozen strawberry juice.
- Place back in freezer for another 2 hours.
- Take out a third time; in each cup pour two tablespoons of the blue raspberry drink on top of the other two layers.
- Place back in freezer for another 2 hours.
- Then they're ready!
- If using the paper cups, peel off cup to serve the popsicle.
Nutrition Facts : Calories 16.4, Sodium 0.9, Carbohydrate 4.3, Sugar 4.1
RED, WHITE, AND BLUEBERRY POPS
Got 30 minutes? Then you can make these quick patrioticly-hued, red, white, and blue pops, which are a perfect dessert for the Fourth of July. You can also make these a non-holiday cool treat using other berries or fruit in other colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 6 to 8
Number Of Ingredients 6
Steps:
- In a blender, combine strawberries, 2 tablespoons sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.
- Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.
- In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.
Nutrition Facts : Calories 99 g, Fat 3 g, Fiber 2 g, Protein 1 g, SaturatedFat 2 g
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- Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.
- Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
- Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.
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