Diabetic Cherry Vanilla Popsicles Food

COCONUT, CHERRY AND VANILLA BEAN ICE POPS

Steps:

• Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat. Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes. Remove the pot from the heat, and set aside.
• In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally. Reduce the heat to low, cover the pot and simmer for 5 minutes. Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract. Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside.
• Place a strainer over the blender jar. Add the cooked cherries, and press out the juice. Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture, and blend until smooth. You should have about 2 cups of liquid. Refrigerate. Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour. Remove them from the freezer, and divide the remaining cherry pulp among the molds. Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours.
• To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.

DIABETIC CHERRY VANILLA POPSICLES

Steps:

• Prepare the pudding with the milk.
• Place a tablespoon of pudding into freezer-pop molds. Place a tablespoon of pie filling on top of the pudding. Continue until the molds are full. Using a knife, swirl the pudding and pie filling. Don't mix, just swirl. Place the sticks into the molds.
• Place in the freezer until frozen. If you have leftover pudding and pie filling, transfer the pie filling into a non-metal container, cover and refrigerate. Cover the pudding on the surface with plastic wrap to prevent a skin forming on the top.
• Repeat the process to make more or use in another recipe.

BLACK CHERRY POPSICLES

Steps:

• Place all ingredients in a 5-quart food processor. Using a chopping blade, pulse until mixture is coarsely chopped. Then process continuously until smooth and frothy.
• Using a wire mesh sieve, strain mixture to separate any cherry skins or chunks to reach a smoother consistency.
• Pour mixture into popsicle mold and freeze for 3-5 hours or until frozen solid.
• To release popsicles, carefully run warm water only over the bottom of the mold. Gently twist and pull the popsicles out of the mold.
• Enjoy!

CHERRY LATTICE PIE (DIABETIC)

Steps:

• For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
• Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
• Wrap and refrigerate until ready to use.
• For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
• Mix Equal® or Splenda®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
• Boil, stirring constantly, 1 minute.
• Remove from heat and stir in cherries; stir in food color.
• Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
• Pour cherry mixture into pastry.
• Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
• Arrange pastry strips over filling and weave into lattice design.
• Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
• Seal and flute edge.
• Bake in preheated 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
• Cool on wire rack.

FAMILY FAVORITE VANILLA POPSICLES

Steps:

• Pour milk in a large bowl.
• Add sugar and vanilla.
• Mix until the sugar dissolves.
• Put the mixture in popsicle molds. (or cups)
• And put in freezer for 4 1/2 hours.
• Enjoy!

VANILLA POPSICLES

Steps:

• Combine milk, sugar and vanilla in a large bowl and stir until sugar dissolves.
• Pour mixture into the paper cups until they are half full.
• Freeze for 1 hour or until slushy enough to support stick.
• Put popsicle sticks in the cups for handles.
• Freeze in freezer for a total of about four hours.