Summer Popsicle Recipes

Cherry Pops

From Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira (Chronicle Books, $17)

Yield: 6 to 8 pops

• 4 cups cherries (about 1.5 pounds)
• 1⁄3 cup sugar
• 1 to 1 1/2 Tbsp. lime juice, freshly squeezed

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 cherries are.)

Pour the mixture into ice pop molds and insert sticks. Freeze them until firm, at least 6 hours or overnight.

To unmold the pops, run hot water over the outside of molds for a few seconds, then gently pull on the sticks.

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Fudge Pops

From Quick Cooking »

Yield: 10 servings. Prep: 15 min. + freezing

• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons baking cocoa
• 4 cups milk

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.

Taste of Home[+]

Orange Ice Cream Pops

From Simple & Delicious »

Yield: 12 servings. Prep: 10 min. + freezing

• 1 cup cold milk
• 2 cups vanilla ice cream
• 1 can (6 ounces) frozen orange juice concentrate, partially thawed
• 12 Popsicle molds or disposable plastic cups (3 ounces each) and Popsicle sticks

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.

Taste of Home[+]

Blueberry Fizz Pops

From Simple & Delicious »

Yield: 16 servings. Prep: 20 min. + freezing

• 2 cups white grape juice
• 2 Kool-Aid Gigglin' Grape Fun Fizz drops
• 2 cups fresh or frozen blueberries
• 1 medium ripe banana
• 3 to 4 drops neon purple food coloring, optional
• 16 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

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.

Taste of Home[+]