Striped Ice Pops Recipes

STRIPED ICE POPS

Steps:

• Make the vanilla-yogurt mix: Stir together all ingredients.
• Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
• Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds; freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.
• Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.

ICE POPS

Steps:

• Dissolve gelatin, soft drink mix and sugar in boiling water. Stir in cold water and pour into popsicle molds or small plastic drinking cups. Add popsicle sticks when firm but not frozen completely; freeze until hard.

OLD FASHIONED VANILLA ICE POPS (A.K.A. POP POPS)

Steps:

• Pour cream soda into a bowl and whisk until no longer bubbly; set aside.
• Heat water and sugar in a saucepan over medium high heat, stirring until the sugar is dissolved, about 5 minutes.
• Stir sugar mixture and vanilla extract into the cream soda.
• Pour mixture into small plastic cups or ice pop molds, then insert wooden ice pop sticks. Freeze until firm.

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.

STRIPED ICEBOX COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture., Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion., Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours., Preheat oven to 375°. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased baking sheets until edges begin to brown, 10-12 minutes. Remove to wire racks to cool.

STRIPED 100% FRUIT JUICE POP

Steps:

• Freeze quick-frozen ice pop maker 24 hours.
• Place stick in slot in ice pop maker. Using measuring cup with spout, pour in white cranberry juice. Freeze 1 to 2 minutes.
• Repeat with acai berry juice.
• Repeat again with mango-peach juice.
• Add pear juice; freeze 1 minute.
• Use super tool to loosen ice pop; remove from maker. Serve immediately.