Saturday, May 19, 2012

Recipes for Ice Pops

Kiwi Ice Pops

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. 

Total Fat--
Saturated Fat--
Total Carbohydrate21.4g
Dietary Fiber--
kiwi ice popsCharles Maraia
Serves: 12 Edit
Yields: 1/4-cup ice pops
U.S. Metric Conversion chart
  • 1 3/4 cup(s) water
  • 1 cup(s) sugar
  • 4  kiwis
  • 1/2 cup(s) (about 4 limes) fresh lime juice

  1. 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.
  2. 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

    Plum Smoothie-Pop

    The mixture makes a great smoothie, too!

Total Fat1.1g
Saturated Fat--
Total Carbohydrate21.5g
Dietary Fiber1.1 g
Protein1.5 g
plum smoothie-popDeborah Ory
Serves: 12 Edit
Total Time: 4 hr
U.S. Metric Conversion chart
  • 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

  1. 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.
  2. 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.

Nutritional Information
(per serving)
Total Fat1g
Saturated Fat--
Total Carbohydrate15g
Dietary Fiber1g
orange banana smoothie popsiclesTina Rupp
Serves: 6 Edit
Total Time: 5 hr 50 min
Prep Time: 10 min
U.S. Metric Conversion chart
  • 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

  1. Puree one Greek yogurt, thawed orange juice concentrate, bananas, lime zest, and fresh lime juice in a blender.
  2. 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.
  3. 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


  • 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
  • 2 cups plain or vanilla yogurt
  • 1/4 cup white sugar
  • 8 small paper cups
  • 8 popsicle sticks


  1. 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.
  2. 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.
  3. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

Nutritional Information

open nutritional information

Amount Per Serving  Calories: 83 | 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

  1. 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.
  2. 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.

Fruit Pops


  • 3 cup(s) ripe fresh fruit chunks (watermelon, cantaloupe, honeydew melon, or pineapple)
  • 1/2 cup(s) superfine sugar
  • 3 tablespoon(s) light corn syrup
  • 1 tablespoon(s) lemon juice
  • 2 cup(s) vanilla yogurt

  1. In blender, puree fresh fruit with sugar, corn syrup, and lemon juice until very smooth, about 2 to 3 minutes. Add vanilla yogurt and blend until smooth. Taste mixture and adjust sweetness, adding more sugar if needed.
  2. Pour mixture into 10 (1/2-cup) pop molds. Place tops on molds and insert wooden sticks. Freeze at least 4 hours before removing fruit pops from molds.


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