Fruit Salad Ice Pops
These surprisingly simple showstopping pops are a healthy alternative to the favorite frozen treat.
Prep: Time 15 minutes
Total: Time 15 minutes + freezing
Yield: Makes 8
1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3 ounces blueberries (1/2 cup)
4 ounces strawberries, hulled and halved ( 3/4 cup)
1 1/2 to 2 cups 100 percent white-grape juice
Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).
Plus: 15 Frozen Snacks Under 200 Calories
Firecracker Ice Pops
Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops.
Prep: Time 10 minutes
Total: Time 10 minutes plus freezing
Yield: Makes 10
1/2 pound strawberries, hulled and quartered (1 1/2 cups)
1/4 cup sugar
1/2 pound blueberries (1 1/2 cups)
1 1/4 cups low-fat plain yogurt
1. In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).
For tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.
Use two or more of these syrups to make stripes. You may make half the pops and freeze the flavored syrups (but not the smoothie) for up to one month, then thaw and refreeze in molds anytime.
Yield: Makes about 2 dozen 1/2-cup pops
Cranberry-Orange Juice Syrup
Pale Cranberry Syrup
Pink Cranberry Syrup
1. Pour a small amount of one colored syrup into 1/2-cup molds for a first layer, making it as thick as you like. Freeze until firm, 30 to 60 minutes (a thin layer will freeze more quickly). Pour a second layer into each mold, as thin or as thick as you like. When layer begins to set, after about 15 minutes, insert a wooden pop stick into each mold. Continue to freeze until firm; straighten stick as needed. Continue making layers until each mold is full. Freeze until hard; overnight is best. Pops will keep for at least 3 weeks in the freezer.
Creamy Orange Pops
Learn how to transform an everyday grocery convenience item into a sublime summer treat.
Yield: Makes 10
1 cup thawed orange juice concentrate
1/3 cup sugar
2 cups full-fat plain yogurt
2 teaspoons pure vanilla extract
1. In a small saucepan, combine juice concentrate and sugar over medium-low. Cook, stirring, until sugar is dissolved, 3 minutes.
2. Stir in yogurt and vanilla. Transfer to a large liquid-measuring cup, pour into ten 3-ounce ice-pop molds, and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Briefly run molds under hot water to release pops.
Hot Chocolate Ice Pops
Frozen hot chocolate sounds like an oxymoron, but our hot cocoa recipes make amazing ice pops.
Prep: Time 10 minutes
Total: Time Up to overnight
Yield: Makes 14
Dark Chocolate Hot Cocoa, Milk Chocolate and Peanut Butter Hot Cocoa, or White
Follow directions for hot cocoa. Let cool slightly. Divide mixture evenly among fourteen 2 1/2-ounce ice-pop molds (organize.com), seal with tops, insert sticks, and freeze until set, at least 6 hours (preferably overnight). Remove from molds. Serve immediately.
Ice pops can be frozen for up to 2 weeks.
More cooling ice pop recipes for summer.
S'mores and Toasted Marshmallow Recipes
60 Ice Cream Treat Recipes
Flavored Ice Cube Ideas
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