Jet Puffed Marshmallow Pops Food

ORANGE-MARSHMALLOW POPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Gradually add orange juice and gelatin to ice cream in large bowl, beating with mixer after each addition until blended.
• Insert wooden pop stick into center of each marshmallow. Place, marshmallow-end down, in each of 12 (5-oz.) paper or plastic cups. Spoon about 1 Tbsp. gelatin mixture into each cup; freeze 30 min. or until slightly firm.
• Pour remaining gelatin mixture into cups; freeze 4 hours or until firm. Remove pops from cups before serving.

JET-PUFFED MARSHMALLOW POPS

Steps:

• Cover baking sheet with parchment.
• Microwave chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Continue microwaving in 10-sec. increments until chocolate is completely melted when stirred.
• Insert lollipop stick into each marshmallow, pushing stick 3/4 of the way into marshmallow. Dip marshmallows, 1 at a time, in chocolate, turning to evenly coat marshmallow; gently shake off excess chocolate. Garnish with sprinkles. Place on prepared baking sheet.
• Refrigerate 20 min. or until chocolate is firm.

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.