Frozen Lime Pie Ice Pops Recipe

These paletas (Latin ice pops) are quick to make. The only effort is in squeezing the limes, and it's worth it. Don't use that bottled stuff or the flavor will suffer. Lime pie isn't a typical paleta flavor, but the pie itself is popular. I wanted to make it into a paleta, and the result is a creamy, lip-smacking frozen treat.

 

Reprinted with permission from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice, & Aguas Frescas by Fany Gerson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Servings: 8 to 10 ice pops

Ingredients

1 (14-ounce) can sweetened condensed milk

1 cup half-and-half

3/4 cup freshly squeezed lime juice (about 4 large limes)

2 teaspoons lime zest

pinch of salt

3 cups coarsely crushed Maria cookies

Directions: 

1. Put the sweetened condensed milk, half-and-half, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined.
2. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.
3. Spread the graham cracker pieces on a large plate. Unmold the paletas and press each side into the graham crackers, coating completely.

http://www.foodrepublic.com/2011/07/20/frozen-lime-pie-ice-pops-recipe

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Mango Blackberry Yogurt Pops

 

Yum. Mango. We have adopted these popsicles as our summer alternative to a plate of chocolate chip cookies. We’ve whipped up a batch for ourselves and dropped off a couple batches at friends’ houses over the weekend (it was past 100 all weekend, which is no weather for turning on the oven). These are so pretty out of the cups, but since the syrup can be messy, we delivered them in the cups and let our friends peel off the cup themselves and discover the pretty popsicle underneath. If you want to make these right, you need to have the mango puree in the freezer for 3 hours before you mix it and spoon it in the cups (though I’m guilty of skipping that step once when I was in a hurry). So it’s good to make these the evening before you’ll eat them, so the popsicles can freeze once they’re in the cups. If you want the simple version, these are still fantastic with just the mango, no blackberry.




adapted from this mango pop recipe
makes 16 pops

Supplies

3-oz. paper cups
mini wooden craft sticks

The blackberry syrup

12 oz blackberries, fresh or frozen
1/4 cup sugar
2 Tbsp lemon juice

The mango yogurt

3 medium-size ripe mangoes, seeded and peeled
1/3 cup water
1/2 cup sugar
3 Tbsp. lemon juice
16 oz plain lowfat yogurt

To make the mango yogurt
 
1. Combine mangos, water, sugar, and lemon juice in blender. Blend until smooth. Add yogurt and blend until combined.
2. Pour into a 9×9 pan. Cover and freeze for about 3 hours, stirring every hour or so, until edges are firm but center is slightly soft.

To make the blackberry syrup

3. In a small sauce pan, combine the fruit, 1/4 cup sugar, and the lemon juice. Bring to a boil over medium high, cook for 2 minutes.
4. Strain to remove seeds (I like to reserve the seeds and fruit and put them in ice trays to use for smoothies). Return syrup to pot and simmer over medium-low until you get a thicker syrup consistency, about eight minutes. Let cool.

To assemble

5. Transfer mango mixture to mixing bowl and beat with mixer on medium until smooth.
6. Set out cups and start with the syrup. Pour into cups, swirling the cup as you let the syrup drip along the edges. Scoop mango in and press down so cup is 2/3 full. Place one craft stick in each cup. Freeze for 3 hours or overnight. Peel paper off before serving.



mmm. mango puree.

http://www.giverslog.com/?p=2168

Lemon-Blueberry Twist Pops

 

Reap the benefits of both dairy and blueberries with these 3-ingredient, low-calorie frozen pops. Yogurt and milk offer calcium and vitamin D while blueberries are high in antioxidants and phytonutrients.

Yield: Makes 6 servings

Ingredients

• 1 15-ounce can of blueberries $
• 2 6-ounce cups of custard-style lemon yogurt
• 1/2 cup milk (whole, skim, or 1 percent)

Preparation

1. Drain the can of blueberries, reserving the juice. Set aside 1/3 cup of the blueberries. Puree the remaining berries and 1 tablespoon juice in a blender. Fold in the reserved berries. In a small bowl, whisk the yogurt with the milk. In pop molds or 3-ounce paper cups, alternate 2 rounded tablespoons of the yogurt mixture with 1 tablespoon of the blueberry mixture. Swirl with a knife. Cover and freeze.

Maureen Callahan, Real Simple
AUGUST 2004

http://www.myrecipes.com/recipe/lemon-blueberry-twist-pops-10000001073869/ 

 

Vanilla-Chocolate Pudding Pops

 

Yield: Makes 4 pops

Ingredients

• 2 cups Vanilla Pudding
• 2 ounces bittersweet chocolate, melted

Preparation

1. Divide the pudding into 2 small bowls while it's still warm. Add the chocolate to one bowl and stir until well combined. Refrigerate both bowls of pudding, covered with plastic wrap, until chilled, about 30 minutes. Spoon 1/4 cup of the chocolate pudding into each of 4 ice-pop molds or four 4-ounce paper cups, and freeze for 10 minutes. Remove from freezer and top each with 1/4 cup of the vanilla pudding. Insert wooden sticks and freeze for 3 hours.

Sara Quessenberry, Real Simple
MARCH 2005

http://www.myrecipes.com/recipe/vanilla-chocolate-pudding-pops-10000001038779/ 

Frozen Chocolate Banana Pops Tested Recipe

 

Frozen Chocolate Banana Pops:

4 ounces (115 grams) semi-sweet chocolate, chopped

1 tablespoon light olive oil or vegetable oil

3 large ripe bananas

Garnish:

Chopped peanuts, pecans, hazelnuts, almonds, walnuts or pistachios

Toasted unsweetened coconut

Granola

Sprinkles or Chocolate Jimmies

Note: To toast coconut, place in a 300 degree F (150 degrees C) oven and bake for about 3-5 minutes or until lightly browned. Watch carefully.

Frozen Chocolate Banana Pops: Line a baking sheet with parchment paper, wax paper, or aluminum foil.

Cut the bananas into 2 - 3 inch (5 - 7 cm) chunks. Insert a popsicle stick, bamboo skewer, or a chopstick into the pieces of banana. Place on the prepared baking sheet and freeze for 15 minutes.

Meanwhile, melt the chocolate and oil (light olive oil or vegetable oil) in a heatproof bowl placed over a saucepan of simmering water.

Then remove the bananas from the freezer and, taking one piece of banana at a time, dip in the melted chocolate, making sure the banana is completely covered with chocolate. If desired, roll (or sprinkle) the chocolate coated banana in chopped nuts, toasted coconut, granola, or colored sprinkles. The chocolate covered bananas can be eaten right away or place them back on the baking sheet and freeze.

Once completely frozen, the bananas can be stored in a covered container, for about one week. To soften the bananas, place in the refrigerator for at least 30 minutes before serving.

Makes about 9 - 2 inch (5 cm) frozen chocolate bananas pops. Preparation time 30 minutes.

References:

www.epicurious.com

www.foodnetwork.com

http://www.joyofbaking.com/FrozenChocolateBananaPops.html 

Fruit Ice Pops

 

 

Total Time: 5 hr 5 min

 

Prep: 5 min

 

Inactive: 5 hr 0 min

Yield: 10 servings

Level: Easy

Ingredients

Blueberry Pops:

• 2 cups frozen blueberries, thawed
• 1/4 cup apple juice
• 2 tablespoons honey
• 1/2 lemon, juiced
• 1 pinch salt

Strawberry Pops:

• 2 cups frozen strawberries, thawed
• 1/4 cup apple juice
• 2 tablespoons honey
• 1/2 lemon, juiced
• 1 pinch salt

Directions

Special Equipment: 1 (10 count) 3-ounce Frozen Ice Pop Mold
Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

Notes

Cook's Note: If you do not have ice pop molds you can use 3-ounce plastic cups. Pour the pop mix into each cup, cover with foil and insert pop stick through the center of the foil into the cup. Place in freezer for at least 5 hours or overnight. To remove from the cup submerge the bottom 2/3 of the cup in hot water for about five seconds. Pull on the stick and voila.

http://www.foodnetwork.com/recipes/fruit-ice-pops-recipe/index.html

Mexican Ice Pops Recipe Book

 

• Hardback book
• Written by Fany Gerson
• Mexico Inspired ices

If you are bored with the more traditional and common ices of today then take a leaf out of this book and go all tropical with a selection of Mexico inspired recipes to make the perfect frozen treat.
The perfect way to survive any summer, this book has plenty of cooling inspiration.
Created and collected by pastry chef Fany Gerson this cookbook shows off her recipes for paletas which are flavour packed ice pops made from a mix of fruits, nuts, flowers and spices, shaved ice or raspados and Mexican drinks featuring whole fruit and exotic ingredients.
This is a really refreshing look at ices and would make a perfect present for the person who loves to create new and interesting flavoured foods and treats.
This book contains 128 pages of well explained recipes and is hardback.

Great recipes! Easy and a huge hit with the family. We have tried Watermelon, and strawberry so far! Reduced the sugar on the strawberry pops and they were still fantastic.

http://giftideas.ws/mexican-ice-pops-recipe-book

Strawberry-Yogurt Swirl Pops Recipe

 

I got this recipe in my email. I haven't tried it yet but I am going to. I'm always looking for a way to make healthy things at home. We make a lot of smoothies in this household and I decided that I was going to buy popsicle trays and this summer just freeze our smoothies so that way we have a nice cooling treat! Anyways, I'm going to post some of our smoothie recipes later but here is the popsicle recipe.

INGREDIENTS

1 lb strawberries, hulled
1⁄3 cup plus 1⁄4 cup sugar, preferably superfine
2 tsp lemon juice
2 cups vanilla yogurt

You’ll also need:

2 large plastic squeeze bottles,
10 pop molds (1⁄2-cup capacity)

PREPARATION

1. Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.

 

http://chadnbeth.blogspot.com/2010/04/make-your-own-popsicles.html 

Fruit Pops

These Fruit Pops are delicious, and kid-friendly. Feel free to use white grape juice as the popsicle mixture, if you are trying to be healthy. If you are okay with high-fructose corn syrup, then you could use CapriSun instead. Add whatever fruit you want as well. Kiwi's, blueberries, strawberries are the usual suspects, but watermelon and pineapple work too. You are just looking to use fruits that are very sweet and juicy.

• Prep Time: 30 minutes
• Cook time: 06h 30min
• Total Time: 07h 00min
• Yield: 12
• Rating: 5 stars - based on 4 reviews
• Allergens: Gluten-Free

Nutrition facts: Calories: 128 cal; CarbohydrateContent: 31 grams; ProteinContent: 1 grams;

Ingredients:

• Kiwi - 3 whole kiwis, sliced
• Strawberry - 8 ounces, sliced
• Blueberry - 6 ounces, preferably fresh
• Pineapple - 8 ounces, sliced
• Watermelon - (optional)
• Cherry - (optional)
• Peach - (optional)
• Mango - (optional)

Instructions:

You will need popsicle sticks and molds to freeze the fruit pops in place.
Add the selected fruit to each popsicle mold. Make sure you do an assortment of fruit for each of the molds. Fill each mold with enough grape juice to reach top of the popsicle mold. Add the popsicle sticks and then you can gently place them in the freezer.
In most freezers, freeze for at least 6 hours (but don't store them for more than 2 weeks). Before eating, place under warm running water for 10 secsonds to remove popsicles. Serve immediately.
Since popsicle molds are sometimes difficult to find, there are some popsicle supplies in the carousel below. A company called Tovolo makes some really unique designs.

http://thevegandiet.org/fruit-pops/

Frozen Fruit Pops Tested Recipe

 

Frozen Strawberry Pops:

Sugar or Simple Syrup:

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 ml) water

2 long strips of lemon zest

Strawberry Puree:

1 - 20 ounce bag (570 grams) of frozen unsweetened strawberries

1 cup (240 ml) lemonade, limeade, orange or apple juice

Note: You can also make a strawberry puree from fresh strawberries. Simply place 2 cups strawberries, cut into pieces, into your food processor and process until the strawberries are pureed.

Frozen Raspberry Pops:

Sugar or Simple Syrup:

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 ml) water

2 long strips of lemon zest

Raspberry Puree:

12 ounce bag (340 grams) frozen raspberries (unsweetened)

3/4 cup (120 ml) lemonade, limeade, orange or apple juice

Note: You can also make a strawberry puree from fresh strawberries. Simply place 2 cups raspberries into your food processor and process until the raspberries. Strain to remove seeds.

Frozen Strawberry Pops:Place the sugar, water, and lemon strips in a small saucepan and bring to a boil.  Let the mixture boil for about one minute or until the sugar dissolves.Remove from heat and let cool.Remove lemon strips.  The sugar syrup can be made and stored in the refrigerator for up to a week.

Meanwhile, thaw the unsweetened frozen strawberries.Once thawed, place the strawberries in the bowl of your food processor or blender.Process the berries until they are pureed.You should have about 1 1/4 cups of puree.

Combine the sugar syrup, strawberry puree, and fruit juice.Pour the mixture into molds and freeze for about 10-12 hours (or overnight).

To Make Frozen Raspberry Pops:Place the sugar, water, and lemon strips in a small saucepan and bring to a boil.  Let the mixture boil for about one minute or until the sugar dissolves.Remove from heat and let cool.  Remove lemon strips.The sugar syrup can be made and stored in the refrigerator for up to a week.

Meanwhile, thaw the unsweetened frozen raspberries.Once thawed, place in the bowl of your food processor or blender.Process the berries until they are pureed.Place in a fine meshed strainer suspended over a bowl and gently press the berries with the back of a spoon to remove the seeds.To the puree add the sugar syrup and fruit juice.Pour the mixture into molds and freeze for about 10 to 12 hours (or overnight).

Makes about 6 fruit pops (depending on the size of your molds). Preparation time 30 minutes.

Source:

Rodmell, Jane. Best Summer Weekends Cookbook. Toronto: Cottage Life Books, 2004.

 http://www.joyofbaking.com/FrozenFruitPops.html

Sangria pops!

For red sangria:

- 3/4 cup red wine

- 1 1/4 cup orange juice

- 1 tbsp powdered sugar

For white sangria:

- 1/4 cup white wine

- 1 cup white grape juice

- 1/4 cup peach nectar

POPS:

- 24 small 3-oz cups

- 1 orange, thinly sliced

- 1 lemon, thinly sliced

- 1 lime, thinly sliced

- 2 kiwis, peeled and sliced thinly

- 1/2 cup red grapes

- 1/2 cup green grapes

- 1/2 cup strawberries, stems removed and sliced thinly

Literally, the perfect summer recipe. Popsicle, frozen fruit, alcohol. For the directions, go here!

http://www.dragonnfruit.com/2011/07/recipe-sangria-pops.html 

Mint-Melon Pops

 

It's easy to make these cool, two-layer pops. Simply process one melon with juice, pour into a mold or cup. Let it freeze until slightly firm, then top with the other layer of melon and juice. Each pop has less than 40 calories per serving and provides vitamin C and B vitamins from the cantaloupe and honeydew.

Yield: Makes 6 servings

Ingredients

• 1 1/2 cups cantaloupe chunks 
• 1 tablespoon orange juice
• 1 1/2 cups honeydew chunks
• 1 tablespoon thawed limeade concentrate
• 2 mint leaves

Preparation

1. Puree 1 1/2 cups cantaloupe chunks and 1 tablespoon orange juice in a blender. Divide the mixture between pop molds or 3-ounce paper cups. Freeze until the top becomes firm, 30 minutes. Rinse the blender, then puree 1 1/2 cups honeydew chunks, 1 tablespoon thawed limeade concentrate, and 2 mint leaves. Remove the molds from freezer and top with the honeydew mixture. Cover and freeze.

Maureen Callahan, Real Simple
AUGUST 2004

http://www.myrecipes.com/recipe/mint-melon-pops-10000001073881/ 

Maple Mocha Pops Recipe

   

Maple Mocha Pops Recipe photo by Taste of Home

“’One is just not enough’,” my husband says of these creamy pops. They’re a breeze to make, and kids love them, too,” says Caroline Sperry of Shelby Twp., Michigan. You might also freeze in pretty serving cups and top with whipped cream for a grownups’ “frappaccino” presentation.

This recipe is: Quick

Prep: 15 min. + freezing

Yield: 12 Servings 15 15

Ingredients

• 2 cups heavy whipping cream
• 1/2 cup half-and-half cream
• 1/4 cup maple syrup
• 1/4 cup chocolate syrup
• 1 tablespoon instant coffee granules
• 12 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

Directions

• In a large bowl, whisk the whipping cream, half-and-half, maple syrup, chocolate syrup and coffee granules until coffee is dissolved.
• Fill molds or cups with 1/4 cup cream mixture; top with holders or insert sticks into cups. Freeze. Yield: 1 dozen.

Nutritional Facts 1 mocha pop equals 185 calories, 16 g fat (10 g saturated fat), 59 mg cholesterol, 25 mg sodium, 10 g carbohydrate, 0 fiber, 1 g protein.

Originally published as Maple Mocha Pops in Simple & Delicious July/August 2008, p35 

http://www.tasteofhome.com/Recipes/Maple-Mocha-Pops 

Raspberry-Banana-Yogurt Freezer Pops

 

Ingredients

• 1 cup low-fat vanilla yogurt
• 1 banana $
• 3 cups fresh or frozen raspberries
• 1/2 cup honey
• Craft sticks

Preparation

1. 1. Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz.) pop molds. Top with raspberry mixture, and swirl, if desired. Top with lid of pop mold, and insert craft sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.
2. Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.

Southern Living
JUNE 2008

http://www.myrecipes.com/recipe/raspberry-banana-yogurt-freezer-pops-10000001806908/