Strawberry Mallow Pops Recipes

STRAWBERRY POPS

Steps:

• Pulse strawberries with sugar and 1/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
• Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.

STRAWBERRY-CHIA BREAKFAST POPS

Steps:

• Whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl. Cover and refrigerate until the seeds have plumped, about 2 hours, stirring halfway through.
• Hull and finely chop the strawberries and stir them into the chia mixture. Spoon the strawberry-chia pudding evenly among four 3- to 4-ounce ice pop molds (it will be thick); tap the molds on the countertop to pop any air bubbles. Freeze the pops until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.

STRAWBERRY LIME SMOOTHIE POPS

Steps:

• Blend all ingredients, then pour into ice pop molds.
• Freeze for at least 2 hours (or overnight).

STRAWBERRY MALLOW DESSERT

Steps:

• Place strawberries in a bowl and sprinkle with sugar; stir. Let stand for 5 minutes. Add marshmallows and sour cream; stir to coat. Spoon into dessert dishes.

STRAWBERRY AVOCADO POPS

Steps:

• Combine the frozen strawberries, yogurt, honey and avocado in the bowl of a food processor and puree until smooth. Transfer to a bowl.
• Spoon about a tablespoon of the chopped fresh strawberries into each of 12 small paper cups. Fold the remaining chopped strawberries into the yogurt mixture. Spoon the yogurt mixture on top of the strawberries in each paper cup. Carefully insert an ice-pop stick into each pop. Freeze until solid, about an hour. Peel the paper cups off to serve.

EASY STRAWBERRY MARSHMALLOW ICE POPS

Steps:

• Instructions
• 1 .Beat cream cheese on medium- high speed for 2-3 minutes until smooth. Scrape down the bowl occasionally. Beat until there are no lumps left in the cream cheese.
• 2. Add Jet-Puffed Marshmallow crème into the bowl with the cream cheese. Beat until the two ingredients are well combined and smooth 1-2 minutes.
• 3. Slowly pour milk into mixing bowl and mix on low speed until incorporated into the batter.
• 4. Wash and dry strawberries (suggest to use a paper towel). Cut of the stems of the strawberries and chop into tiny pieces, or use a food processor to blend only until tiny piece remain.
• 5. Divide the batter evenly between the paper cups.
• 6. Use a food processor (or a Ziploc bag with a rolling pin) to crush graham crackers into crumbs. Pour into a microwave-safe bowl.
• 7. Add butter to microwave safe bowl. Microwave 30-60 seconds until butter is melted. Stir graham crackers until well coated in butter.
• 8. Spoon graham cracker crumbs into each cup. Stick a wooden pop stick in the middle of the cup and freeze for 2-4 hours.
• 9. To serve, cut the top of the cup with a pair of scissors and then rip the side away until ice pop is exposed.

STRAWBERRY MALLOW PIE

Steps:

• Dissolve strawberry gelatin in boiling water. Add the frozen strawberries. Stir until fruit separates and mixture thickens. Fold in the marshmallows, and the whipped cream. Pour into the graham cracker crust. Chill until firm.

SKINNY CREAMY STRAWBERRY POPS

Steps:

• Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
• Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

WATERMELON-STRAWBERRY POPS

Steps:

• Working in batches, puree watermelon in a blender. Strain through a fine-mesh sieve into a large bowl (discard solids). Puree strawberries; add to bowl. Add sugar and lime juice and stir until sugar has completely dissolved.
• Pour mixture into ten 3-ounce ice-pop molds and insert sticks. Freeze pops until solid, 2 1/2 to 3 hours (or up to 1 week).

MARSHMALLOW SKEWER POPS

Steps:

• In a microwave, melt chocolate and shortening; stir until smooth. Skewer three marshmallows on each stick. Spoon chocolate over marshmallows; set on waxed paper until firm. Drizzle with melted colored candy coating.