Kiwi Ice Pops
From Country Living
Kiwi ice pops appeal to kids and adults alike. This recipe is not only mouthwatering but no fuss, making it one of the coolest ways to extinguish summer's sizzle.
Serves: 12 EditYields: 1/4-cup ice pops
- 1 3/4 cup(s) water
- 1 cup(s) sugar
- 4 kiwis
- 1/2 cup(s) (about 4 limes) fresh lime juice
- Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
- Make the ice pops:
Using a paring knife, cut kiwis into quarters, peel, and remove the
white core and seeds from each piece. Place the seeded kiwi pieces in
the bowl of a food processor fitted with a metal blade and purée to a
liquid -- about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime
juice, and remaining 3/4 cup water in a large bowl. Pour the mixture
into molds and freeze until solid
The mixture makes a great smoothie, too!
|Dietary Fiber||1.1 g|
Serves: 12 EditTotal Time: 4 hr
- 1/4 cup(s) sugar
- 1 tablespoon(s) corn syrup
- 1 pound(s) assorted plums, pitted and chopped
- 8 teaspoon(s) fresh lime juice
- 6 ounce(s) plain yogurt
- Bring the sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan. Remove from heat and cool. Puree the plums, cooled syrup, and lime juice in two batches, using a blender, until smooth. Stir the plum puree and yogurt together in a large mixing bowl.
- Pour the mixture into popsicle molds, leaving about 1/2 inch at the top, as the mixture will expand when it freezes. Follow popsicle mold manufacturer's instructions and freeze until solid -- about 4 hours.
Orange-Banana Smoothie Pops
Punch up citrus in a flash — the flavor is tripled — with the hardworking supermarket standby, orange juice concentrate.
Serves: 6 EditTotal Time: 5 hr 50 min
Prep Time: 10 min
- 1 container(s) (7-ounce) Greek yogurt
- 2/3 cup(s) thawed orange juice concentrate
- 2 large bananas
- Zest of 1 lime
- 1 tablespoon(s) fresh lime juice
- Puree one Greek yogurt, thawed orange juice concentrate, bananas, lime zest, and fresh lime juice in a blender.
- Pour into six 3-ounce molds. (We used mini baking tins with Popsicle sticks, but you can also substitute paper cups.) Freeze until smoothie pops are solid, about 4 hours.
- To release pops, dip molds into hot water until pops loosen and slide out. If using cups, peel away paper.
Fresh Fruit and Yogurt Ice Pops
- Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
- Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
- Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.
Nutritional Information83 | Total Fat: 1.1g | Cholesterol: 4mg
Frozen Strawberry-Peach Pops
- 1/2 cup(s) sugar
- 6 ounce(s) strawberries, hulled
- 6 ounce(s) peaches, peeled and pitted
- 1 tablespoon(s) lemon juice
- Bring 1/2 cup of water and the sugar to a boil and let cool. Puree the strawberries, peaches, cooled syrup, lemon juice, and 1/2 cup water in a food processor. Fill five 4-ounce paper cups or popsicle molds with the strawberry-peach mixture.
- For paper cups, place on a tray, cover securely with plastic wrap, and pierce a popsicle stick through the plastic into each cup. For popsicle molds, follow manufacturer's instructions. Freeze until solid.