WHITE CHOCOLATE LOLLIPOPS
Provided by Ina Garten
Time 15m
Yield 20 lollipops
Number Of Ingredients 3
Steps:
- Place a sheet of non-stick silicone or parchment paper on a sheet pan.
- Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist. Sprinkle the tops of the lollipops evenly with the cherries and cashews. Set aside to harden.
WHITE CHOCOLATE-LEMON PIE POPS
If you thought pie was the only dessert that couldn't be put on a stick, think again. This fun treat is easy to make with refrigerated Pillsbury™ Pie Crusts.
Provided by Cheri Liefeld
Categories Dessert
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
- Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
- To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
- Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
- Mix powdered sugar and milk to form a thin frosting. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.
Nutrition Facts : ServingSize 1 Serving
LEMON MERINGUE PIE POPS
What could be better than a slice of pie? Pie pops! Our frozen take on lemon meringue pie has a graham cracker crust, creamy lemon filling and a fluffy topping. Basically it's your own little piece of heaven-on a stick! See All 12 Pops of Summer
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 7
Number Of Ingredients 7
Steps:
- In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.
- Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
- When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.
Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Pop, Sodium 270 mg, Sugar 22 g, TransFat 1/2 g
FROZEN LEMON PIE POPS
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Dessert Freeze/Chill Kid-Friendly Quick & Easy Frozen Dessert Lemon Summer Family Reunion Party Lemon Juice Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 to 20 (3- to 5-ounce) ice pops
Number Of Ingredients 6
Steps:
- Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.
- Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles.
- Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours.
- To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
WHITE CHOCOLATE LEMON PIE
This pie is a great frozen treat that is best served after a spicy meal. It's creamy and cold so if you have problems with digesting those spicy things but still love eating them, this will cool down the burn and give you a special treat.
Provided by Redneck Epicurean
Categories Frozen Desserts
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, combine white chocolate and 1/4 cup ice cream.
- Heat over low heat until chocolate is melted and mixture is smooth, stirring constantly.
- Remove from heat and stir in marshmallow cream, lemon juice and lemon peel; stir until smooth.
- Cool 10 minutes.
- Place remaining ice cream in a medium bowl.
- Fold in cooled chocolate mixture.
- Pour into prepared crust.
- Freeze until solid, 3 hours.
Nutrition Facts : Calories 157.1, Fat 7.6, SaturatedFat 4.6, Cholesterol 17.3, Sodium 48.9, Carbohydrate 21, Fiber 0.3, Sugar 17.3, Protein 2
WHITE CHOCOLATE LEMON BARS
Delicious.
Provided by ljmitchell
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
- Bake in preheated oven until crusty and golden brown, about 15 minutes.
- Sprinkle chocolate chips over the crust.
- Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
- Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.9 g, Cholesterol 35.2 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 45.2 mg, Sugar 25.1 g
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WHITE CHOCOLATE-LEMON PIE POPS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category DessertServings 16Total Time 35 mins
- Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
- To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
- Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
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