Wednesday, February 24, 2010


Mango And Orange Popsicles


2 Cups of Chopped Mango (Fresh or Frozen)
1 Cup Orange Juice
2 Tbsp Honey


Combine all the ingredients and blend until smooth.  Spoon equal amount of the popsicle puree into each mold. Freeze until solid, about 4 hours or overnight.

Strawberry/Mango ~ Popsicles or Icepops

2 mangoes - peeled, cut and seed removed, finely cubed
15 to 20 strawberries - stems removed and cut into half
Sugar to taste
2 tablespoons of limejuice
Popsicle mold with sticks or popsicle sticks and small cups
1 Prepare Mango Juice: Take mango cubes in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of mangoes) and a tablespoon of limejuice and blend into smooth puree.

2 Prepare Strawberry Juice: Take strawberries in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of strawberries) and a tablespoon of limejuice and blend into smooth puree.

3 Making Popsicles: Pour the juice into popsicles mold or small cups in a tray. You can prepare at least 4 different types of ice pops with these two juices. Plain strawberry, plain mango, mango (bottom half)-strawberry (top half) and strawberry (bottom half)-mango (top half) combinations. If you are using the cups, then place popsicle sticks into cups. Freeze for at least 6 hours or overnight.

4 Popsicle time: Place the tray in hot water for few seconds and pull out the pops from the molds or cups. Enjoy!

Rocky Road Fudge Pops

From Taste of Home

1 package (3.4 oz) cook-and-serve chocolate pudding mix
2 1/2 cups milk
1/2 cup marshmallow creme
12 popsicle sticks
12 disposable plastic cups (3 oz each)
optional mix-ins: chopped walnuts, chopped peanuts, mini marshmallows, mini m&ms, miniature semisweet chocolate chips

In a large microwave-safe bowl, combine pudding mix and milk. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cover with plastic wrap (make sure plastic wrap rests directly on the pudding to prevent skin from forming) and cool for 20 minutes, stirring a few times.

Stir marshmallow creme into pudding and set aside. Set out the mix-ins in small bowls.

Let each kid place 2 Tbsp of their choice of mix-ins into their little cups. Then pour in the pudding mixture and have the kids insert the popsicle sticks. (When I make mine I like to put a layer of mix-ins in the bottom, then a layer of pudding, then a few nuts and marshmallows, then fill to the top with pudding.)

Place cups on a tray and freeze. (Our fudge pops weren't ready to eat for about 4 hours.)

Strawberry-Yogurt Popsicles

makes 4-6, depending on the size of your molds

1 pint strawberries, cored and quartered
1/4 cup sugar
2 tablespoons water
1 teaspoon lemon juice
1 cup Greek style yogurt*

Bring the strawberries, water, and sugar to a simmer in a medium sauce pan. Simmer for five minutes, or until strawberries are very soft. Pour into a food processor, add the lemon juice, and pulse a few times, until fruit is almost pureed but not liquified. Chill in the refrigerator until cool.

Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run some warm water over the outside of the mold until you can gently pull the popsicle out.

*We used a 7-ounce container of Total brand yogurt, which is slightly less than 1 cup, and it worked just fine.

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