Popsicle & Pudding Pop Recipies

[the fugative]

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Pudding Pops



Makes about 10 (3-oz.) pops.

• 1 c. hot water

• 1 (3-oz.) pkg instant pudding mix

• 1 1/2 c. cold water or milk

Add hot water to powdered pudding mix and stir to dissolve. Add cold water or milk and mix well. Pour into containers and freeze.

Basic Frozen Fruit Pops

Makes about 10 (3-oz.) pops.

Without gelatin, the water in the juice in the frozen pop will separate. It won't matter to kids, and probably not to you if you're hot and thirsty. But to get the consistency of store-bought, a little dissolved gelatin will help. If you don't have the gelatin, just skip this step.

• 1/4 c. fruit juice, milk or water

• 1 c. hot water

• 1/2 (0.25-oz.) envelope unflavored gelatin

• 2 c. puréed fruit

• 2 to 3 tbsp. sugar, or to taste

Combine the fruit juice and hot water. Sprinkle the gelatin over the top and let sit for 1 minute, then stir until gelatin is dissolved. Add fruit and sugar, and stir. Pour into containers and freeze.

Basic Yogurt Fruit Pops

Makes about 10 (3-oz.) pops.

If bananas are used, toss the slices first with a bit of lemon juice to keep them from discoloring.

• 1 c. plain or vanilla-flavored yogurt

• 1 c. puréed fresh fruit

• 1/4 c. water

• 2 tbsp. sugar, if desired.

Combine yogurt, fruit and sugar. Pour into containers and freeze.

Kool-'Sicles

Makes about 20 (3-oz.) pops.

• 1 (0.16-oz.) envelope powdered drink (such as Kool-Aid), any flavor

• 1 small pkg. (about 3 oz.) flavored gelatin

• 1 c. sugar

• 1 1/2 c. hot water

• 1 1/2 c. cold water

Combine dry powdered drink, gelatin and sugar. Add hot water, let sit for 1 minute and stir until dissolved. Add cold water and mix thoroughly. Pour into containers and freeze.

Cookies 'n' Cream

Makes about 20 (3-oz.) pops.

• 1 (0.16-oz.) envelope powdered drink (such as Kool-Aid), any flavor

• 1 small pkg. (about 3 oz.) flavored gelatin

• 1 c. sugar

• 1 1/2 c. hot water

• 1 1/2 c. cold water

Combine dry powdered drink, gelatin and sugar. Add hot water, let sit for 1 minute and stir until dissolved. Add cold water and mix thoroughly. Pour into containers and freeze.


Watermelon-Lemonade Ice Pops

Makes about 10 (3-oz.) pops.

rom Bon Appetit.

• 2 c. finely chopped seeded watermelon

• 3/4 c. frozen lemonade concentrate (half of 12-oz. can), thawed

• 3 tbsp. sugar

• Pinch of salt

In a processor, combine the watermelon, lemonade concentrate, sugar and salt. Purée until very smooth. Pour into containers and freeze.




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[jaybird]

Thanks Fugi! I printed these out!!!

[ahippiechic]

mmmmmmmmmm!

[flute]

ohh can I add my recipe?? ;)

Chocolate peanut butter pops
1/3 C sugar, 1/4 C cocoa, 2 TB corn starch,
add all to a sauce pan, cook at medium & whisk in 1/2 C milk till it thickens. REmove from heat. Stir in 1/4 C peanut butter, till it melts. Spoon into cups, placing a stick in the center or so to eat.

[the fugative]

:D


BLUEBERRY ICE POPS


2 1/2-pint baskets fresh blueberries, rinsed, drained
1 8-ounce container blueberry yogurt
1/4 cup water
1/4 cup honey
2 tablespoons sugar

Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.


LEMON-BUTTERMILK ICE POPS


3/4 cup sugar
5 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
Pinch of salt
1 2/3 cups buttermilk

Whisk sugar, lemon juice, lemon peel, and salt in 4-cup measuring cup until sugar dissolves. Whisk in buttermilk. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

MANGO DAIQUIRI ICE POPS


3 cups chopped peeled mangoes (2)
6 tablespoons light rum
1/2 cup superfine granulated sugar
2 tablespoons water
1 1/2 tablespoons fresh lime juice


Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks. Freeze at least 24 hours


STRAWBERRY MARGARITA ICE POPS


To make these ice pops nonalcoholic, substitute freshly squeezed orange juice for the tequila.

1 1/4 lb strawberries, hulled and halved
1/2 cup white tequila
1/2 cup superfine granulated sugar
1 tablespoon fresh lime juice

Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks.

Freeze at least 24 hours.

PINA COLADA ICE POPS

For ice pops without alcohol, use pineapple juice instead of rum

3 cups (1/2-inch cubes) peeled fresh pineapple (1)
1/2 cup Malibu (coconut) rum
1/2 cup well-stirred canned cream of coconut

Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour liquid into molds and add sticks. Freeze at least 24 hours.

WATERMELON


2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
1/4 cup sugar

Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
Freeze until watermelon ice is solid, about 1 hour longer.


LEMONADE


1/2 cup water
1/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup orange juice
1/4 teaspoon vanilla extract

Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
Freeze until lemonade layer is solid, about 2 hours




How To--

Using 8 ea 5-ounce disposable paper cups
8 ice pop sticks or wooden coffee stirrers

Place cups in shallow baking pan. Spoon mixture into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into ice without hitting bottom of cup. Freeze until ice is solid.Unseal foil ,Spoon remaining ice into cups, dividing equally (scant 3 tablespoons each). reseal foil & Freeze until ice is solid


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