Grape Juice Froyo Cereal Pops Recipe By Tasty Food

FROSE ICE POPS

Steps:

• Combine the rose wine with the grape juices in a spouted container or pitcher.
• Add 2 blueberries and 3 raspberries to each ice mold. Pour the wine mixture over the berries until it fills the molds. If your molds have holes to insert sticks, insert a lollipop stick in each one (otherwise these will be added later).
• Place the molds in the freezer until the liquid just starts to freeze at the bottom of the molds, for 1 hour. Insert a lollipop stick in the center of each mold if you haven't already. Allow the pops to freeze until solid, 8 hours or up to overnight.
• Serve the pops in stemless wine glasses to catch the juice as it melts.

GRAPE JUICE FROYO & CEREAL POPS RECIPE BY TASTY

Steps:

• In a medium mixing bowl, whisk together the Greek yogurt, Welch's Grape Juice, and honey. Pour into a loaf pan and freeze for one hour.
• After one hour, remove the container and give the contents a quick stir, then place back into the freezer until fully frozen.
• Using a 2-ounce (55 G) ice cream scoop, scoop the frozen yogurt into rounds on a parchment paper-lined sheet tray. Slide a stick into the middle of each of the pops and freeze overnight.
• In separate plastic bags, use a rolling pin to lightly crush the corn flakes and peanut butter cereals. We left our fruity cereal pieces whole. Place in individual small bowls.
• Remove the pops from the freezer and let sit for 5 minutes.
• Carefully roll the froyo pops in the cereal, using a spoon to help coat if necessary and serve immediately.
• Enjoy!

CEREAL ICE POPS

Steps:

• Put twelve 3-ounce paper cups on a tray that will fit inside the freezer. Spoon 1 heaping tablespoon of the peanut butter cereal into each of 4 paper cups. Spoon 1 tablespoon of the cinnamon cereal into each of another 4 paper cups and 1 tablespoon of the corn cereal into each of the 4 remaining cups. Set aside.
• Pour 1 1/2 cups milk into each of 3 separate mixing bowls. Add 2 cups of the peanut butter cereal to one bowl, 2 cups of the cinnamon cereal to the second bowl and 2 cups of the corn cereal to the third bowl; stir to combine. Let the cereal soak in the milk, refrigerated, for a minimum of 30 minutes. Meanwhile, crush the remaining cereal in separate ziptop bags. Put the crushed cereal into 3 small bowls.
• Using a fine-mesh strainer, strain the cereal milk into 3 separate containers with pour spouts. Push as much of the milk as possible out of the cereal. Discard the soaked cereal. Add 1/3 cup of the yogurt to each container of flavored milk and whisk to combine.
• Divide the peanut butter cereal milk among the paper cups with the peanut butter cereal in the bottom, until the cereal rises to the top (about 1/3 cup milk mixture per paper cup). Divide the cinnamon cereal milk among the paper cups with the cinnamon cereal in the bottom, and the corn cereal milk among the paper cups with the corn cereal. Put the tray of cups in the freezer to chill for 2 hours.
• After 2 hours, put an ice-pop stick into each cup. Put the tray back in the freezer for another 2 hours, until the ice pops are completely hardened.
• Put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring after each interval, until the chocolate is melted, about 2 minutes.
• Once the ice pops are frozen, work quickly to peel off the paper cup from each. One by one, dip the end of each ice pop into the melted chocolate and immediately roll in the corresponding crushed cereal (about 1 tablespoon of crushed cereal per pop). Store in the freezer until ready to serve.

GRAPE, HONEY AND YOGURT POPS

Steps:

• Puree the grapes in a food processor or blender (you'll have about 2 cups.) Transfer to a medium-size pot and bring to a boil. Boil the grapes, stirring occasionally, until the mixture has thickened and reduced to about 1 1/2 cups, about 10 minutes. Transfer to a bowl, stir in the sugar and honey and let cool to room temperature.
• Fold in the yogurt just until nicely swirled, then spoon into popsicle molds. Cover with foil, insert popsicle sticks and freeze for 4 to 6 hours or until set.

ONE-INGREDIENT GRAPE ICE POPS

Steps:

• Put the grapes in a high-power blender and pulse until smooth, about 30 seconds. Pour the grape puree into ice-pop molds and freeze until solid, 4 to 6 hours.

DIY KETCHUP ICE POPS RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the ketchup, tomato juice, lime juice, hot sauce, and Tajín until smooth.
• Divide the tomato mixture evenly between 6 ice pop molds, filling almost to the tops, then insert a wooden stick into the center of each mold.
• Freeze the pops for 4-6 hours, or until completely solid.
• When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep for up to 6 weeks in an airtight container in the freezer.
• Enjoy!

FROZEN YOGURT FRUIT POPS

Steps:

• Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary. , Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.