Colorful Freezer Pops Recipes

COLORFUL FREEZER POPS

Steps:

• In a pitcher, add the 2 cups of water and lemonade drink mix; stir for about 2 min. until it is completely dissolved. In another pitcher, mix the 1-1/2 cups of water with the pink lemonade drink mix.
• Add half of the strawberries and blackberries into six ice pop molds (3 oz ); pour the lemonade into the molds. Put the molds in the freezer and insert wooden sticks when they begin to harden. Freeze ice pops for 3 hours or until firm.
• In the other six molds place 4 tablespoons of CRYSTAL LIGHT Pink Lemonade in each of the molds; put them in the freezer. Insert wooden stick when they start to freeze. Once frozen, add the rest of the CRYSTAL LIGHT Lemonade. Put back to the freezer.

STRAWBERRY-CITRUS FREEZER POPS

Steps:

• Place strawberries, water and sugar in a food processor; pulse until combined. Divide among molds or cups. Top molds with holders; if using cups, top with foil and insert sticks through foil. Freeze until firm, about 2 hours., Wipe food processor clean. Add clementines and orange juice; pulse until combined. Spoon over strawberry layer. Freeze, covered, until firm.

TEQUILA SUNRISE FREEZER POPS

Steps:

• Prepare 7 push-up pop molds by placing a Styrofoam block or blocks on a small baking tray. Insert 7 pop molds into the Styrofoam. Set aside.
• For the grenadine jelly: Combine the grenadine and cold water in a microwave-safe measuring cup. Sprinkle the gelatin over top and allow it to bloom for 5 minutes. Slowly melt the gelatin by microwaving it in 10-second intervals, stirring in between, until just smooth and dissolved. Refrigerate while you prepare the semifreddo.
• For the orange tequila semifreddo: Whip the cream to soft peaks with a whisk. Place in the refrigerator until ready to use.
• Combine the softened cream cheese and orange zest in a medium bowl. Mix with a rubber spatula until smooth. Mix in the confectioners' sugar. Whisk in the orange juice and tequila. Whisk in the pasteurized egg yolks. Strain through a fine-mesh strainer.
• Remove the whipped cream and grenadine gelatin from the refrigerator.
• Fold the strained orange mixture into the whipped cream. Fill each mold 3/4 full with the orange semifreddo.
• Gently pour the grenadine mixture into each mold, filling each to the top. The grenadine mixture will take a few minutes to settle to the bottom. Once it has, take a long bamboo skewer or chopstick and gently stir it. Place the molds into the freezer until frozen, at least 3 hours.