SKINNY MANGO FREEZER POPS
100% less sat fat • 100% less cholesterol than the original recipe. Everyone loves pops! Each one of these is 60 calories of fun.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15h15m
Yield 16
Number Of Ingredients 7
Steps:
- In a blender, combine mangoes, the water, sugar, and lemon juice; cover and blend until smooth. Add yogurt; cover and blend until combined. Transfer mango mixture to a 3-quart rectangular baking dish. Cover and freeze about 3 hours, stirring two or three times, until edges are firm but center is still slightly soft.
- Scrape mango mixture into a large chilled mixing bowl. Beat with an electric mixer on medium speed until smooth. Pour mixture into molds or paper cups. Cover with lids or, if using paper cups, foil. (Use a knife to make a small slit in the center of each foil piece. Slide a craft stick through each hole into center of fruit mixture in each cup.) Freeze overnight. Remove pops from molds or peel off paper cups to serve.
Nutrition Facts : Calories 60, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 pop, Sodium 25 mg, Sugar 11 g, TransFat 0 g
FROZEN MANGO POPS
Make and share this Frozen Mango Pops recipe from Food.com.
Provided by Diana Adcock
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Peel mangoes and slice so you have two halves from each fruit.
- Gently melt chocolate in separate pans until melted and fluid-be careful not to burn the chocolate.
- Remove from heat.
- Place nuts or coconut on a plate.
- Skewer each fruit slice with a popsicle stick.
- You need to pat dry with a paper towel so the chocolate will stick. Holding the "mango stick" by the stick, dip first in the white chocolate, at an angle, then dip in the dark chocolate, at an angle.
- Quickly press one side into nuts.
- Place on wax paper and repeat process until all eight are done.
- If any chocolate is left over drizzle away on plain side!
- Tip-this can also be done with bananas that have been cut in half-just make sure to cover totally with chocolate or your going to have"brown" banana showing.
Nutrition Facts : Calories 566.5, Fat 41.1, SaturatedFat 16.6, Cholesterol 4.5, Sodium 265.8, Carbohydrate 52.5, Fiber 9.1, Sugar 36, Protein 11.5
MANGO-BASIL FREEZE POPS
Steps:
- Place the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the basil leaves, cover, and remove from the heat. Let sit for 15 minutes, then strain and discard the basil leaves. Transfer syrup to a heatproof bowl and refrigerate until well chilled.
- When the syrup has chilled, place the cubed mango in the bowl of a food processor or a blender and puree, adding the syrup little by little until it is fully incorporated and the fruit mixture is very smooth.
- Divide the fruit puree among 6 or 8 (5-ounce) paper cups. (Alternatively, the mixture may be frozen in ice cube trays or in icepop molds, if available.)
- Stand and ice-cream stick or plastic spoon in the center of each cup.
- Cut 6 pieces of aluminum foil about 4-inches square. Poke a small hole in the center of each foil square and place 1 square over each cup, pushing the stick or spoon handle through the hole to hold it in a straight upright position.
- Stand the cups in the freezer and freeze until set, at least 8 hours or overnight. Remove the pops from the freezer and discard the foil squares.
- Gently tear the paper cups away from the fruit pops and serve.
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- Add cubed mango and coconut milk to the blender cup and blend on high until the mixture is smooth and creamy. Set aside.
- Cut a 12-inch piece of plastic off the roll of FoodSaver freezer bags. Put one side down on the heat line of the machine and seal it. Measure 1 1/2 inches and seal again. Leave a 1/2-inch gap in between each popsicle mold so you have room to cut the pops apart. Repeat this step 5 times to make 5 popsicle molds.
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