PATRIOTIC FRUIT POPS
Makes 8.
From Nestlé.
• 2/3 c. kiwi-strawberry juice or other juice, divided
• 1 c. sliced fresh strawberries
• 4 tsp. sugar, divided
• 1 small banana
• 1/2 c. vanilla ice cream
• 1/4 c. milk
• 1 c. fresh blueberries
Directions
Place 1/3 cup juice, strawberries and 2 teaspoons sugar in blender; cover. Blend until smooth. Pour evenly into eight (4-ounce) plastic ice-pop molds, filling one-third full. Freeze for 2 hours or until solid.
Place banana, ice cream and milk in blender; cover. Blend until smooth. Pour into molds over strawberry mixture. Freeze for 45 minutes; insert sticks into pops. Freeze for an additional hour or until firm.
Place remaining 1/3 cup juice, blueberries and remaining 2 teaspoons sugar in blender; cover. Blend until smooth. Pour over banana mixture. Cover with foil; freeze until firm. Unmold by first running a little cold water over the outside of the mold, then gently pulling sticks.
Nutrition information per serving:
Calories69Fat1 gSodium11 mg
Carbohydrates14 gSaturated fat1 gCalcium26 mg
Protein1 gCholesterol4 mgDietary fiber1 g
Diabetic exchanges per serving: 1 fruit.
SOUTHERN SWEET TEA POPS
Makes 6.
From "Pops! Icy Treats for Everyone," by Krystina Castella.
• 4 c. water, divided
• 13/4 c. sugar
• 2 limes, peeled and cut into rounds
• 2 lemons, peeled and cut into rounds
• 12 sprigs of fresh mint
• 8 bags orange-pekoe black tea
Directions
Bring 2 cups water to a simmer in a saucepan over low heat, and stir in the sugar until dissolved. Remove from heat and add 2 cups cold water. Cool for 10 minutes.
Pour the sugar water into a clear glass container. Add limes, lemons and mint and stir. Add the tea bags. Cover and let stand at room temperature for 3 to 5 hours, or until the tea reaches the desired strength.
Remove the tea bags and stir the tea. Scoop out the lemons, limes and mint and divide them evenly among the pop molds. Pour in the tea. If using wooden pop sticks, freeze at least 11/2 hours to 2 hours and then insert the sticks. Let freeze for a total of 6 hours.
Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds.
Nutrition information per serving:
Calories240Fat0 gSodium5 mgCalcium12 mgCarbohydrates62 gProtein0 g Saturated fat0 gCholesterol0 mgDietary fiber1 g
Diabetic exchanges per serving: 4 other carb.
STRAWBERRY KIWI FRUIT POPS
Makes 4.
From Summer Bicknell of Locopops in North Carolina.
• 2 kiwifruit, peeled and cut into quarters
• 1 c. fresh strawberries, cleaned and hulled
• 1/4 c. water
• 1 tbsp. sugar, or to taste
• 1 drop vanilla extract
Directions
Purée kiwi and strawberries in food processor or blender with water, sugar and vanilla. If mixture is too thick, add water, 1 tablespoon at a time, until mixture is easily poured but not runny. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more of sugar, as flavors tend to diminish when frozen.
Pour into pop molds and freeze at least 8 hours. To remove from mold, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
Nutrition information per serving:
Calories50Fat0 gSaturated fat0 gSodium2 mg
Carbohydrates12 gProtein1 gCholesterol0 mgDietary fiber2 g
Diabetic exchanges per serving: 1 fruit.
MANGO LASSI YOGURT POPS
Makes 6.
From Summer Bicknell of Locopops in North Carolina.
• 1 mango
• 11/2 c. plain yogurt (regular, low-fat or fat-free)
• 2 to 3 tsp. sugar, or to taste
Directions
Peel mango and cut fruit away from pit. Discard pit. Purée mango flesh in food processor or blender. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and puréed mango and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more of sugar; flavors tend to diminish when frozen.
Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
Variation: Try fresh blueberries or strawberries instead of mango. Generally, you need only 1/2 cup of fruit purée to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary.
Nutrition information per serving:
Calories52Fat1 gSodium33 mg
Carbohydrates9 gProtein3 gCholesterol3 mgDietary fiber0 g
GRAPE POPS
Makes 6.
Note: From "Pops! Icy Treats for Everyone," by Krystina Castella.
• 11/2 c. seedless red grapes, cut in half
• 41/2 c. white grape juice
Directions
Divide grape halves among the pop molds. Pour in the grape juice. If using wooden pop sticks, freeze for 11/2 to 2 hours and then insert the sticks. Continue freezing for a total of 6 hours. Remove from freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. Enjoy immediately.
Nutrition information per serving:
Calories140Fat0 gSodium10 mg
Carbohydrates35 gSaturated fat0 gProtein1 gCholesterol0 mgDietary fiber1 g
