Recipes
(cont.)
Strawberry Yogurt Pops
4 large strawberries, quartered
2 teaspoons (10 ml) sugar
1 container (6 oz. [180 ml]) strawberry yogurt
4 small strawberries, thinly sliced
Place 4 large strawberries and sugar in food processor. Process
until smooth. Add strawberry yogurt; process until blended.
Press strawberry slices on inside of freeze sleeves. Spoon about
2 tablespoons (30 ml) of yogurt mixture into freeze sleeves. Place
sticks and funnels into freeze sleeves.
Mock Margarita Pops
1 small lime, sliced paper-thin
1/4 cup (60 ml) limeade concentrate, thawed
2 tablespoons (30 ml) grapefruit juice
1 1/2 tablespoons (22 ml) orange juice
Water
Coarse kosher salt
Mix limeade concentrate, grapefruit juice, orange juice, and enough
water to make 3/4 cup (180 ml). Press one lime slice against the inside
of each freeze sleeve. Pour about 2 or 3 tablespoons (30 or 45 ml)
limeade mixture into sleeves. Place sticks and funnels into freeze
sleeves. Dip tip of pops in kosher salt to garnish.
Rainbow Fruit Pops
Pineapple, cut in chunks
Peaches, peeled, pitted, and sliced
Strawberries, hulled and quartered
Kiwi fruit, peeled and quartered
Blueberries
Sugar to taste
Working with one fruit at a time, place fruit and sugar to taste in food
processor. Process until smooth. Pour each fruit into separate small
bowls; set aside. Starting with pineapple and layering in the order
listed, spoon 1 1/2 teaspoons (7 ml) of each fruit in freeze sleeves.
Place sticks and funnels into freeze sleeves.
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