PEACH-OAT BREAKFAST ICE POPS
These peach pops taste just like a frozen smoothie - only better, thanks to nutty-tasting oats. At only 80 calories per pop, they're the perfect addition to your regular breakfast routine.
Provided by Food Network Kitchen
Time 8h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the peach, almond milk, lemon juice, honey, oats, preserves and a pinch of salt in a blender and puree until smooth.
- Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
- The pops will keep in the freezer for up to 2 weeks.
Nutrition Facts : Calories 80 calorie, Fat 0.5 grams, Sodium 85 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 1 grams, Sugar 15 grams
GRILLED PEACH CRISP FOIL PACKS
We've cut out the bubbly bake time with these simple, lower-fat crisps-for-one. Grill them in makeshift bowls made of foil and eat them straight out of the pack for your own private piece of summer. (Frozen yogurt is optional but our nutritional values include it.)
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat. Cut four 12-inch square pieces of heavy-duty foil.
- Toss together the sugar, butter and salt in a small bowl.
- Cut the peaches in half and remove the pits. Stuff each half with some of the brown sugar-butter mixture.
- Put two peach halves, stuffed-side down, in the center of each piece of foil. Gather up the sides of the foil and crimp the edges tightly to make 4 purse-shaped packets.
- Put the packets on the grill, close the lid and cook for 15 minutes, changing the position of the packets on the grill about half way through. (You can remove and open the packets to check their progress at any time. Be careful of the steam.) Remove from the grill and let rest for a few minutes.
- Carefully open each packet (hot steam will escape) and use a spoon or fork to flip the peach halves over, they should be tender with a caramelized sauce. Top each serving with 1 tablespoon of granola and a scoop of frozen yogurt if desired.
PEACHES AND CREMA PALETA POPS
The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.
Provided by Fany Gerson
Yield 8-10 ice pops
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Toss peaches with brown sugar and cinnamon on a parchment-lined rimmed baking sheet. Roast until peaches release some juices but are still holding their shape, 10-15 minutes. Let cool.
- Meanwhile, combine milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape in seeds and add pod (wait if using vanilla extract). Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a gentle boil, taking care not to scald, about 5 minutes.
- Remove from heat, then transfer milk mixture to a medium bowl. Add crema, powdered sugar, and lemon juice and whisk until smooth. Whisk in vanilla extract, if using. Let cool slightly, then discard vanilla bean pod, if needed, and chill until cold.
- Fill each ice-pop mold with crema mixture to a height of 1". Freeze until mixture begins to set, about 30 minutes. Divide peaches among molds, then evenly pour remaining crema mixture into each mold, leaving at least 1/2" from top of mold.
- Place lids over ice-pop molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
- Just before serving, dip molds briefly into hot water to release.
- Pops can be made and frozen for up to 3 months.
JALAPENO ICE POPS
You'll feel the heat in these ice pops -- and cool off at the same time.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 4 to 8 ice pops
Number Of Ingredients 0
Steps:
- Pour limeade halfway into a pop mold, drop 1 or 2 jalapeno slices into each, freeze until solid, then repeat with more limeade and jalapenos and freeze until solid.
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