PINEAPPLE ROSEMARY ICE POPS RECIPE BY TASTY
These fresh fruit and herb ice pops are a refreshing treat to make on a hot summer day.
Provided by Matthew Johnson
Categories Snacks
Time 6h15m
Yield 6 ice pops
Number Of Ingredients 5
Steps:
- Make the simple syrup: In a small saucepan, combine the sugar, rosemary, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the rosemary is fragrant. Remove from the heat.
- Strain the herb syrup through a fine-mesh sieve set over a blender. Add the pineapple and lemon juice. Blend on high speed until smooth.
- Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 57 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 26 grams
PINEAPPLE ICE POPS
"My grandmother passed down this ice cream recipe years ago," recalls Jo Snyder of South Bend, Indiana. "Our kids loved it when I made it into Popsicles. Now our grandchildren enjoy the frozen treats when they visit...the older ones can assemble them on their own."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the buttermilk, pineapple, sugar, vanilla and salt; mix well. Pour about 1/3 cup into each cup or mold; insert sticks into cups or top molds with holders. Freeze until solid.
Nutrition Facts :
PINEAPPLE-COCONUT ICE POPS
All fruit and no added sugar in these ice pops means they make a healthier summer treat for kids and adults alike!
Provided by Diana Moutsopoulos
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 4h5m
Yield 6
Number Of Ingredients 4
Steps:
- Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.
Nutrition Facts : Calories 61.2 calories, Carbohydrate 4.7 g, Cholesterol 3.8 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 12.8 mg, Sugar 3.4 g
PINEAPPLE POPS
Homemade pineapple ice pops are a welcome after-school snack on a warm day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h15m
Number Of Ingredients 3
Steps:
- In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
- Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl.
- Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).
Nutrition Facts : Calories 58 g, Protein 1 g
PINEAPPLE ICE POPS
A pleasant treat during summer, DH liked this too. Got this from marthastewart.com. I suggest using powdered sugar so that they combine well in the mixture.
Provided by Nabiha
Categories Frozen Desserts
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
- Pour half the mixture into a medium bowl. Pulse remaining mixture until completely smooth; add to mixture in bowl.
- Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).
Nutrition Facts : Calories 58.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.4, Sodium 5.6, Carbohydrate 14.1, Fiber 0.8, Sugar 11.6, Protein 0.7
RAINBOW ICE POPS
These ice pops are a healthier dessert, full of fruits and vegetables!
Provided by The Cat's Healthy Recipes
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h50m
Yield 12
Number Of Ingredients 24
Steps:
- Combine the ingredients for the red layer in a blender; blend until smooth. Evenly distribute among 12 ice pop molds or small plastic cups.
- Rinse the blender. Blend the ingredients for the orange layer; pour over the red layer. Repeat for green, blue, purple layers, rinsing the blender between layers. Place a wooden stick into each mold and freeze for at least 4 hours.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 12.7 g, Cholesterol 1.4 mg, Fat 0.6 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 33.3 mg, Sugar 7.8 g
GOURMET ICE POPS--POPSICLES (6 WAYS)
Make and share this Gourmet Ice Pops--Popsicles (6 Ways) recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 4h30m
Yield 4-8 per recipe
Number Of Ingredients 32
Steps:
- To Make RASPBERRY-JALAPENO ICE POPS: In a small saucepan, combine 1/2 cup sugar and 1/2 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat and cool.
- Puree raspberries in a food processor. Strain to remove all seeds, pressing through a fine mesh to squeeze all of the puree out. Measure out 1 cup of the puree, stir in the lime juice and set aside.
- Process the jalapeno pepper in a food processor until minced. Measure out 1/2 cup of the cooled simple syrup, add to the processor and pulse until pepper is completely pulverized.
- Mix pepper syrup with raspberry-lime puree. Stir in cold water to make 2 cups; stir well to combine. Pour mixture into ice pop molds and freeze at least 4 hours or until solid.
- To Make LEMON-BASIL ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear basil leaves, stir into syrup and allow to steep in syrup for 2 hours.
- Strain cooled syrup to remove basil leaves. Measure out 3/4 cup of the basil syrup and combine with lemon juice and 1 1/4 cups cold water. Pour into ice pop molds and freeze for at least 4 hours or until solid.
- To Make GRAPEFRUIT-MINT ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear mint leaves, stir into syrup and allow to steep in syrup for two hours.
- Strain cooled syrup to remove mint leaves. Measure out 1 cup of the mint syrup and combine with grapefruit juice. Pour into ice pop molds and freeze for at least 4 hours or until solid.
- To Make ICED-TEA POPS WITH FRUIT: Process fruit and sugar for 30 seconds in a blender or food processor. If it foams, allow foam to settle. Blend in tea.
- Pour mixture into pop molds, leaving a little room at the top. Freeze until solid, at least two hours.
- To Make FROZEN YOGURT POPS WITH BLACKBERRIES: Rinse the lemon, then peel it, scraping off the white pith. (This recipe uses only the peel, so save the lemon for a different use.).
- Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
- Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature.
- Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
- Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
- If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
- If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer's instructions.
- To Make SPICY PINEAPPLE ICE POPS: Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the serrano, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain through a fine-mesh sieve.
- Finely dice 1-1/2 cups of the pineapple and coarsely chop the rest. Mixed the diced pineapple with the chile and salt and set aside. Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice, and blend until smooth.
- Divide the blended mixture among the molds, leaving enough room for the diced pineapple. If using conventional molds, don't snap on the lids yet. Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the diced pineapple from sinking to the bottom when added.).
- Drop the diced pineapple into the ice pops, dividing it evenly among the molds. If it floats, push it down with a small spoon or an ice pop stick.
- If using conventional molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, mix the diced pineapple in with the blended mixture, then pour into the molds and follow the manufacturer's instructions.
Nutrition Facts : Calories 1029.4, Fat 4.4, SaturatedFat 2, Cholesterol 11.9, Sodium 353.5, Carbohydrate 254.6, Fiber 13.5, Sugar 232.7, Protein 7.3
PINEAPPLE POPS
Your kids will love these and they don't need to know they are healthy. Each pop has about 160 calories and includes fruit and yogurt. Good low cal snack for mom and dad too. I guessed the freezing time. It may be different for your freezer.
Provided by seesko
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Drain the can of crushed pineapple so all the juice runs out.
- Put all the ingredients in a medium-sized bowl and mix them together.
- Spoon the mixture into the paper cups. Fill them almost to the top.
- Stretch a small piece of plastic wrap across the top of each cup.
- Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
- Put the cups in the freezer until the mixture is frozen solid.
- Remove the plastic wrap and peel away the paper cup and enjoy.
Nutrition Facts : Calories 157.9, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.6, Sodium 39.5, Carbohydrate 30.6, Fiber 0.6, Sugar 30.1, Protein 3.7
PINEAPPLE, GINGER AND CILANTRO ICE POPS
Provided by Matt Lee And Ted Lee
Categories dessert
Time 10m
Yield Makes 6 to 8 ice pops
Number Of Ingredients 3
Steps:
- Cut the cilantro stems from the cilantro leaves. Finely chop the stems and roots in a food processor. Transfer to a fine-mesh sieve set over a small bowl. Press on the solids to extract the juices. Discard the solids. Measure 1 tablespoon cilantro juice and place in a large measuring cup.
- Using a Microplane or fine grater, grate the ginger into the sieve set over the bowl. Press on the solids to extract the juices. Measure out 1 teaspoon ginger juice and stir it, along with the pineapple juice, into the cilantro juice. Pour into ice-pop molds and freeze.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 6 grams
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