Raspberry Cream Pops Food

10-MINUTE ICE CREAM POPS

Steps:

• Line a baking sheet with parchment paper and put in the freezer. Combine the chocolate, coconut oil and vanilla extract in a medium microwave-safe bowl. Microwave for 15 second increments, stirring with a spoon in between, until the chocolate is three-quarters of the way melted. Then stir the mixture until the chocolate melts completely. Set aside.
• Remove the ice cream pints from the freezer and discard the lid. Using a serrated knife, slice off a very thin piece from the side of the container so that it sits flat on a cutting board. With the container on its side, slice crosswise into 3 equal rounds. Remove the cardboard from each round and insert a wooden ice pop stick through the cut side. Dip into the melted chocolate and lay flat on the chilled baking sheet (see Cook's Note). Let harden in the freezer for 30 seconds and serve, or wrap individually with plastic and freeze for up to 2 weeks.

RASPBERRY AND CREAM CHEESE ICE POPS

Steps:

• Beat the cheese with the butter for 2 minutes until fully integrated.
• Add the sugar and continue beating on low speed until incorporated and then beat at high speed for 1 minute.
• Add the raspberries and vanilla, beat on low speed until blended.
• Pour into Popsicle molds.
• Freeze for 12 hours.
• Unmold and serve.

SMOOTH RASPBERRY ICE CREAM

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

RASPBERRY CREAM POPS

Steps:

• In a blender, puree 3/4 of the pint of raspberries with the sugar and water. Then use a seive to strain out the seeds (this should yield about 2 cups of pulp).
• Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix. Meanwhile, stir the lemon juice into the rest of the raspberry puree. Now, you should have two containers of raspberry sauce - one that's deep red and another that's creamy pink. Chill both sauces.
• In a bowl, stir together the vanilla yogurt and the remaining raspberries. Pour the mixture into the paper cups until they are about half full. Set the cups in an 8x8 inch pan (for transferring them easily in and out of the freezer). Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture. Freeze until set about 2 hours.
• Remove the foil and pour a layer of the deep red puree on top of the frozen yogurt. Freeze again until solid, about 2 hours. Finally, pour a layer of the raspberry cream mixture into each cup and freeze until solid. To serve, peel the cups away from the pops.