Berry Striped Pops Recipes

STRIPED 100% FRUIT JUICE POP

Steps:

• Freeze quick-frozen ice pop maker 24 hours.
• Place stick in slot in ice pop maker. Using measuring cup with spout, pour in white cranberry juice. Freeze 1 to 2 minutes.
• Repeat with acai berry juice.
• Repeat again with mango-peach juice.
• Add pear juice; freeze 1 minute.
• Use super tool to loosen ice pop; remove from maker. Serve immediately.

BERRY PIE POPS (PIE ON A STICK)

Steps:

• Special equipment:.
• 8 (6-inch) lollypop sticks, 2 1/2-inch round cookie cutter.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Roll out the Perfect Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.
• Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife to cut small vents in each pop.
• Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging inches.
• Perfect Pie Dough:.
• In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.
• Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
• Berry Pie Filling:.
• Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.

BERRY STRIPED POPS

Steps:

• Purée strawberries with 1/4 cup agave in blender or food processor. Divide mixture evenly between 12 cups or popsicle molds. Freeze about 30 minutes or until firm. Meanwhile, rinse processor purée kiwifruit with 1/4 cup agave. Repeat process with peaches and remaining 1/4 cup agave. When strawberry layer is firm, pour kiwifruit purée into molds. Insert Popsicle sticks and freeze about 30 minutes or until firm. Pour peach purée into molds and freeze until firm and ready to serve.