From Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira (Chronicle Books, $17)
Yield: 6 to 8 pops
To remove the pits, use a sharp
paring knife to cut each cherry in
half. Work over a bowl to catch all the
precious juice! Toss with sugar and let
sit until the cherries release their juice
(about 15 minutes).
Puree the mixture in a blender
until smooth, then add lime juice
to taste. (The amount of lime
juice depends on how sweet your
Pour the mixture into ice
pop molds and insert sticks. Freeze
them until firm, at least 6 hours
To unmold the pops, run
hot water over the outside of molds
for a few seconds, then gently pull
on the sticks.
From Quick Cooking »
Yield: 10 servings. Prep: 15 min. + freezing
In a saucepan, combine the sugar, flour and cocoa. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool slightly. Pour 1/4 cup into each mold or plastic cup; top with holders or insert Popsicle sticks. Freeze until set. May be frozen for up to 3 months.
Nutrition Facts: 1 serving (1 each) equals 131 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 48 mg sodium, 22 g carbohydrate, trace fiber, 4 g protein.
From Simple & Delicious »
Yield: 12 servings. Prep: 10 min. + freezing
In a blender, combine the milk, ice cream and orange juice concentrate; cover and process until smooth.
Pour 1/4 cupfuls into Popsicle molds or plastic cups; top molds with holders or insert Popsicle sticks into cups. Freeze until firm.
Nutrition Facts: 1 ice cream pop equals 79 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 26 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Yield: 16 servings. Prep: 20 min. + freezing
Place grape juice and Fizz drops in a blender; cover and process until drops are dissolved. Add the blueberries, banana and food coloring if desired; cover and process until blended.
Fill each mold or cup with 1/4 cup blueberry mixture; top with holders or insert sticks into cups. Freeze.
Nutrition Facts: 1 pop equals 36 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 9 g carbohydrate, 1 g fiber, trace protein.
Yield: 12 servings. Prep: 25 min. + freezing
In a large saucepan, combine water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; stir in juices.
Fill molds or cups with 1/4 cup juice mixture; top with holders or insert sticks into cups. Freeze.
Nutrition Facts: 1 juice pop equals 149 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 38 g carbohydrate, trace fiber, trace protein.
July 06, 2011 1:45 PM
Oh, man fudge pops were the best! I think I'll have to try to make some this weekend.
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