Frozen Fruit Pops Food
FRUIT ICE POPS
Steps:
- Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.
FRUIT POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
- Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
- Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
- Repeat with another layer of mango and strawberry. Freeze until solid.
FROZEN FRUIT POPS
To give these icy snacks a creamier sorbet-like texture, partially freeze the fruits before pureeing. Substitute other berries and fruit as you like, but always use some banana in each mixture for good consistency. I got this from Country Living(1992). Cook time is freezing time.
Provided by Sharon123
Categories Frozen Desserts
Time 2h20m
Yield 6 pops
Number Of Ingredients 5
Steps:
- Several hours or day bdfore serving prepare fruit purees: Place bananas, kiwifruit, and fresh strawberries in freezer until partially frozen and firm.
- (If using frozen strawberries, allow to thaw slightly until just softened.) Pour orqnge juice into glass dish or pie plate; freeze until almost solid.
- In food processor with chopping blade or blender, combine 2 banana halves, 1 tbls.
- corn syrup, and the orange juice; process until mixture is smooth and pureed.
- Divide between two 3-ounce metal timbale molds, two 5-ounce paper cups, or any 3-ounce popsicle molds.
- Puree kiwifruit with 1 banana half and 1 tbls.
- corn syrup; divide mixture between 2 molds or cups.
- Puree strawberries with remaining banana and corn syrup; divide between 2 molds or cups.
- Place all fruit-filled molds in freezer.
- After 45 minutes, insert popsicle sticks in center of pops.
- Freeze pops several hours or overnight until completely frozen.
- To serve, remove pops from molds by quickly dipping molds into hot water; then, holding stick, pull pop out of mold.
- If using paper cups, paper can be peeled off.
- Enjoy!
FROZEN FRUIT JUICE POPS
As a little girl, I used to love to help my mother in the kitchen. Together, we made this recipe. In fact, I remember printing it out after typing it up, and handing them out to my second grade class! I like it because it's easy, quick, and yummy for a summer day. It's also easy for kids to make, too!
Provided by Carlie
Categories Frozen Desserts
Time 2h10m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Cut the fruit into small pieces that fit into the cup.
- Next, place the small pieces into a plastic cup so they fill the bottom, and a little more.
- Now, pour the 1/2 cup of juice into the cup. Put a piece of aluminum foil across the cup and stick a popsicle stick into the middle of it.
- Place the cup into the freezer for 2 hours, or until solid.
- After 2 hours, take the cup out of the freezer. Jiggle the cup to see if it slides off. If not, take a pair of kitchen scissors and snip the bottom until it begins to slide off.
- Enjoy your fruity popsicle!
Nutrition Facts :
FROZEN JELL-O FRUIT POPS
Our Frozen JELL-O Fruit Pops look like they came from an ice cream truck-only these are made with real chopped mixed fresh fruit.
Provided by My Food and Family
Categories Home
Time 5h10m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Add boiling water to combined dry gelatin mix and sugar in medium bowl; stir 2 min. until gelatin is completely dissolved. Stir in cold water.
- Place fruit in 9 frozen pop molds. Pour gelatin mixture over fruit. Insert wooden pop stick into center of each mold.
- Freeze 5 hours until firm.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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