Frozen Berry Banana Cream Pops Food

FROZEN BANANA LOLLIES

Steps:

• Peel the bananas and trim off the very ends if you'd like them neater. Then chop them each into 4 equal-sized chunks. Thread a strawberry onto each lolly stick first, then push on the pieces of banana.
• When all your banana pops are made lay them on a baking tray and put in the freezer, uncovered, for 1 hr.
• Put the yogurt into a tall glass or jug then dip each banana pop into the yogurt to coat (avoiding the strawberries), then place back onto the tray to refreeze until set.
• Melt the chocolate in the microwave in 30 second bursts (stirring after each blast) then pour into a mug. Dip the end piece of each banana pop in the chocolate then sprinkle over the hundreds and thousands.
• The chocolate should set pretty much instantaneously, but you can keep them in the freezer until you want to serve them for up to 1 week.

BERRY-BANANA FREEZER POPS

Steps:

• Place strawberries, yogurt and banana in blender. Cover and blend until smooth.
• Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.

FROZEN BANANA POPS

Steps:

• Cut the bananas in half and skewer them onto chopsticks through the cut end of the banana. Put them onto a cookie sheet lined with waxed paper and freeze for at least 4 hours. Remove them from the freezer and brush them with the corn syrup. Dip them into your favorite cereal, coating them well, wrap them in plastic wrap, put them back onto the cookie sheet and freeze for 4 hours or overnight. Unwrap and enjoy!

CREAMY BANANA POPS

Steps:

• In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated.
• Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately.

CREAMY LAYERED BLUEBERRY ICE POPS

Steps:

• For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.

FROZEN BANANA CEREAL POPS

Steps:

• Place yogurt and cereal in separate shallow bowls. Insert pop sticks through cut side of bananas. Dip bananas in yogurt, then roll in cereal to coat. Transfer to waxed paper-lined baking sheets., Freeze until firm, about 1 hour. Transfer to airtight freezer containers; seal containers and return pops to freezer.

FROZEN BERRY BANANA CREAM POPS

Steps:

• Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth. Divide mixture evenly into paper cups. Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup. Place in freezer for 3 to 4 hours or until frozen solid. Peel off paper cup and serve. Hundreds of Slimming Recipes! Mayo Clinic Diet is designed to help you lose 6 – 10 lbs in 2 weeks, with recipes & meal plans.

STRAWBERRY BANANA ICE POPS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries, pineapple, banana and nuts. Pour 2 cups into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set, about 1 hour. Set remaining gelatin mixture aside., In a small bowl, combine the sour cream, sugar and vanilla. Spread over gelatin. Top with reserved gelatin mixture. Chill for 1 hour. Spoon 1/3 cup into each mold. Freeze until firm, about 5 hours.