Sunshine Pops Recipes

SUNRISE POPS

Sunrise Pops image

Bright, beautiful, cool, refreshing, sweet, delicious and wholesome-what's there not to like in these homemade pops?-Colleen Ludovice, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 10 pops.

Number Of Ingredients 7

Ingredients

1 cup fresh strawberries, sliced
1 cup water, divided
2 tablespoons sugar, divided
1 cup clementine segments (about 5 medium), seeded if necessary
1/2 cup orange juice
1 cup cubed fresh pineapple
10 plastic or paper cups (3 ounces each) and wooden pop sticks

Steps:

Place strawberries, 1/2 cup water and 1 tablespoon sugar in a food processor; pulse until combined. Divide among cups. Top cups with foil and insert sticks through foil. Freeze until firm, about 2 hours., Wipe food processor clean. Add clementines and orange juice; pulse until combined. Spoon over strawberry layer. Freeze, covered, until firm, about 2 hours., Repeat with pineapple and the remaining water and sugar. Spoon over clementine layer. Freeze, covered, until firm.

Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SUNSHINE POPS

Sunshine Pops image

These pops are just the ticket for refreshment on a hot summer day.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes about 2 dozen 1/2-cup pops

Number Of Ingredients 5

Ingredients

Cantaloupe Syrup
Cantaloupe Smoothie
Cranberry-Orange Juice Syrup
Pale Cranberry Syrup
Pink Cranberry Syrup

Steps:

Pour a small amount of one colored syrup into 1/2-cup molds for a first layer, making it as thick as you like. Freeze until firm, 30 to 60 minutes (a thin layer will freeze more quickly). Pour a second layer into each mold, as thin or as thick as you like. When layer begins to set, after about 15 minutes, insert a wooden pop stick into each mold. Continue to freeze until firm; straighten stick as needed. Continue making layers until each mold is full. Freeze until hard; overnight is best. Pops will keep for at least 3 weeks in the freezer.

TEQUILA SUNRISE FREEZER POPS

Tequila Sunrise Freezer Pops image

If you grew up in the 1990s and remember Push Pops, then this dessert will definitely hit home. I'm giving one of my favorite childhood treats an adult twist. The recipe includes an orange tequila semifreddo and a grenadine jelly set with gelatin. And of course, each frozen pop has the hue of a traditional tequila sunrise cocktail.

Provided by Lasheeda Perry

Categories beverage

Time 3h30m

Yield 7 pops

Number Of Ingredients 10

Ingredients

3/4 cup grenadine
1/4 cup cold water
1 teaspoon gelatin powder
1/3 cup plus 1 1/2 tablespoons heavy cream
1 cup cream cheese, softened
Finely grated zest of 1 orange
1/2 cup plus 2 tablespoons confectioners' sugar
1/3 cup fresh orange juice
3 1/2 tablespoons gold tequila
2 1/2 tablespoons pasteurized egg yolks

Steps:

Prepare 7 push-up pop molds by placing a Styrofoam block or blocks on a small baking tray. Insert 7 pop molds into the Styrofoam. Set aside.
For the grenadine jelly: Combine the grenadine and cold water in a microwave-safe measuring cup. Sprinkle the gelatin over top and allow it to bloom for 5 minutes. Slowly melt the gelatin by microwaving it in 10-second intervals, stirring in between, until just smooth and dissolved. Refrigerate while you prepare the semifreddo.
For the orange tequila semifreddo: Whip the cream to soft peaks with a whisk. Place in the refrigerator until ready to use.
Combine the softened cream cheese and orange zest in a medium bowl. Mix with a rubber spatula until smooth. Mix in the confectioners' sugar. Whisk in the orange juice and tequila. Whisk in the pasteurized egg yolks. Strain through a fine-mesh strainer.
Remove the whipped cream and grenadine gelatin from the refrigerator.
Fold the strained orange mixture into the whipped cream. Fill each mold 3/4 full with the orange semifreddo.
Gently pour the grenadine mixture into each mold, filling each to the top. The grenadine mixture will take a few minutes to settle to the bottom. Once it has, take a long bamboo skewer or chopstick and gently stir it. Place the molds into the freezer until frozen, at least 3 hours.

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