SUMMER BERRY-COCONUT MILK ICE POPS
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Provided by Kimberley Hasselbrink
Categories Dessert Kid-Friendly Frozen Dessert Blackberry Blueberry Strawberry Coconut Summer Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10
Number Of Ingredients 8
Steps:
- Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.
FIRECRACKER ICE POPS
Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 10
Number Of Ingredients 4
Steps:
- In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).
Nutrition Facts : Calories 59 g, Fiber 1 g, Protein 1 g
COCONUT ICE POPS
This easy no-fuss frozen dessert recipe for ghostly white coconut pops is the perfect treat to cool off on Halloween!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 10
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
- Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 30 mg
COCONUT CHOCOLATE & BERRY ICE BLOCKS OR POPS
This recipe is from from Ayam. I love making my own ice-pops because at least you know what's in them! These sound quite sinful but delicious all the same.
Provided by Mandy
Categories Frozen Desserts
Time 2m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and pour into ice-block moulds or ice-pop moulds.
- Freeze for approx 6 hours or until firm.
Nutrition Facts : Calories 59.8, Fat 2.9, SaturatedFat 1.8, Sodium 1.3, Carbohydrate 10, Fiber 0.9, Sugar 8.4, Protein 0.7
BERRY WHITE ICE POPS
Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. -Sharon Guinta, Stamford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10 pops.
Number Of Ingredients 6
Steps:
- In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla., Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 51 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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- Puree the strawberries in a blender or food processor with 1 packet stevia (you will get about 1 cup of strawberry liquid). Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold). Freeze this layer until solid, or nearly solid for a more “tie-dyed” look.
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