Galaxy 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

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.

LEFTOVER FRUIT ICE POPS

Steps:

• Add the frozen fruit and a dash of Simple Syrup to a blender. Blend on high until smooth and lump-free (or to the desired consistency). Add more Simple Syrup to taste. Spoon the puree into 2-ounce ice pop molds and freeze until solid, 2 to 3 hours.
• Combine the sugar and water in a small saucepan. Bring to a boil, stirring, until the sugar dissolves. Let cool completely, then refrigerate until chilled.

GALAXY SAMOAS CAKE POPS

Steps:

• For the cake pops: Line a baking sheet with parchment paper. Pulse the cookies in a food processor until fine crumbs form. Combine the cookie crumbs, crumbled cake and frosting in a medium bowl. Work the frosting into the crumbs until it forms a thick paste and can be easily rolled into balls without crumbling apart.
• Use a 2-tablespoon cookie scoop to form 8 balls. Roll the balls with your hands to refine and round out their shape and place the balls on the prepared baking sheet. Refrigerate until firm, 20 to 30 minutes.
• Combine the candy melts and coconut oil in in a small deep microwave safe bowl. Microwave on 50 percent power in 30-second intervals, stirring between each interval, until smooth and fully melted.
• Dip the tip of a lollipop stick about 1/2 inch into the melted candy melts, then insert it about halfway into a cake ball. Repeat with the remaining lollipop sticks and cake balls.
• Dip a cake ball into the candy melts and shake gently to allow any excess to drip back into the bowl. Immediately sprinkle the ball with star sprinkles. Stand the cake pop up in a Styrofoam block and allow the coating to set until firm to the touch, about 10 minutes. Repeat with the remaining cake pops.
• Using a small fan paintbrush, dust the pops with streaks of petal dust. Dust with the gold luster dust. Next, hold the pops over the parchment-lined baking sheet and spray them with the silver edible spray. Stand the pops up in the Styrofoam to set completely.