Frosty Strawberry Pops Food

FROSTY STRAWBERRY POPS

Steps:

• Blend ingredients in blender 2 min. or until smooth; pour into 6 paper or plastic cups. Freeze 1 hour.
• Insert wooden pop stick into center of each cup. Freeze 3 hours or until firm. Remove pops from cups before serving.

STRAWBERRY LIME SMOOTHIE POPS

Steps:

• Blend all ingredients, then pour into ice pop molds.
• Freeze for at least 2 hours (or overnight).

STRAWBERRY POPS

Steps:

• Pulse strawberries with sugar and 1/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
• Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.

SKINNY CREAMY STRAWBERRY POPS

Steps:

• Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
• Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

STRAWBERRY MARGARITA ICE POPS

Steps:

• To make the fresh strawberry puree, puree the strawberries in a blender or food processor with a few tablespoons of water. Pour through a fine-mesh sieve and press with a spoon to release all the juice.
• Combine the sugar and 1 cup of the strawberry puree in a saucepan over medium heat. Bring to a simmer, whisking so the sugar dissolves. Simmer for 1 to 2 minutes, then turn off the heat. Stir in the fruit punch, lime juice, tequila and Grand Marnier.
• Fill each ice-pop mold with a lime slice. Pour the strawberry mixture over top. Freeze according to your ice-pop maker's directions, for at least 4 to 6 hours. Serve with a sprinkle of sea salt.

FROSTY STRAWBERRY POPS

Steps:

• In blender, blend all ingredients about 1 minute until smooth.
• Pour into eight 3-ounce, wax-coated paper cups. (Like Dixie Cups).
• Place in shallow pan and insert a wooden popsicle stick or plastic spoon into the center of each.
• Freeze until firm, about 4 hours.
• After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage.
• To release pops from cups, dip briefly into hot water up to rim of cup.

FROSTY STRAWBERRY POPS - K

Steps:

• REMOVE tops from strawberries.
• Measure the soft drink mix using a dry measuring cup, leveling it with a straight-edged table knife.
• PLACE strawberries and drink mix in blender; cover.
• Blend on low speed 2 minute or until smooth.
• Pour evenly into six 5-oz. paper or plastic cups.
• Freeze 1 hour then INSERT wooden pop stick into center of each cup.
• Freeze an additional 3 hours or until pops are firm.
• Remove from freezer a few minutes before serving; let stand at room temperature to soften slightly.
• Peel off paper cups just before serving.

STRAWBERRY-VANILLA SWIRLED FROZEN POPS

Steps:

• Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes.
• Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Spread evenly in a 13-by 9-inch baking dish and freeze while strawberry mixture chills.
• Dollop tablespoons of strawberry mixture all over ice cream, then swirl it gently through ice cream with a spoon. Spoon into molds (or into cups) and add sticks. Freeze until firm, about 1 1/4 hours (and up to 4 days, covered).