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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 Ingredients 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 Directions 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 |
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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 Ingredients 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 Directions 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). Cook's Note For tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries. |
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Sunshine Pops
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 Ingredients Cantaloupe Syrup Cantaloupe Smoothie Cranberry-Orange Juice Syrup Pale Cranberry Syrup Pink Cranberry Syrup Directions 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. |
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Creamy Orange Pops
Learn how to transform an everyday grocery convenience item into a sublime summer treat. Yield: Makes 10 Ingredients 1 cup thawed orange juice concentrate 1/3 cup sugar 2 cups full-fat plain yogurt 2 teaspoons pure vanilla extract Directions 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. |
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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 Ingredients Dark Chocolate Hot Cocoa, Milk Chocolate and Peanut Butter Hot Cocoa, or White Directions 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. Cook's Note Ice pops can be frozen for up to 2 weeks. More cooling ice pop recipes for summer. |
Plus:
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60 Ice Cream Treat Recipes
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