Fruit Ice Pops Recipes

FRESH FRUIT AND YOGURT ICE POPS

Fresh Fruit and Yogurt Ice Pops image

Simple and wholesome popsicles. My mom used to help us make these when we were kids and I still enjoy them years later. Use honey as an alternate sweetener, and blend the fruit to be either chunky or smooth.

Provided by april20

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 5h15m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
2 cups plain or vanilla yogurt
¼ cup white sugar
8 small paper cups
8 popsicle sticks

Steps:

Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

Nutrition Facts : Calories 83.4 calories, Carbohydrate 15.8 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 43.2 mg, Sugar 14.2 g

FRUIT ICE POPS

Fruit Ice Pops image

Provided by Food Network

Categories dessert

Time 5h5m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups frozen blueberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt
2 cups frozen strawberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt

Steps:

Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

LEFTOVER FRUIT ICE POPS

Leftover Fruit Ice Pops image

Provided by Food Network

Categories dessert

Time 2h10m

Yield 8 ice pops

Number Of Ingredients 4

Ingredients

1 1/2 cups cubed frozen fruit
3 tablespoons to 1/3 cup Simple Syrup, recipe follows
1 cup sugar
1 cup water

Steps:

Add the frozen fruit and a dash of Simple Syrup to a blender. Blend on high until smooth and lump-free (or to the desired consistency). Add more Simple Syrup to taste. Spoon the puree into 2-ounce ice pop molds and freeze until solid, 2 to 3 hours.
Combine the sugar and water in a small saucepan. Bring to a boil, stirring, until the sugar dissolves. Let cool completely, then refrigerate until chilled.

EASY ANY-JUICE ICE POPS

Easy Any-Juice Ice Pops image

Use just about any fruit -- we like watermelon, grapefruit, kiwi, or pomegranate -- to make these simple, refreshing treats.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 40m

Yield Makes 8

Number Of Ingredients 2

Ingredients

1/3 cup sugar
2 cups fruit juice, nectar, or puree, such as watermelon, grapefruit, or pineapple

Steps:

In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes. Stir in juice. Pour mixture into eight 3-ounce ice-pop molds. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

Nutrition Facts : Calories 56 g

FRESH FRUIT ICE POPS (ICE LOLLIES)

Fresh Fruit Ice Pops (Ice Lollies) image

Ideal for summer days or just getting one of your 5 a day. Can use and fruit such as strawberries, pineapple, peaches, oranges and lemons. Makes 4-8 lollies dependent upon your lollies mould capacity.

Provided by EliteTwig

Categories Citrus

Time P1DT7m

Yield 4-8 lollies, 4-8 serving(s)

Number Of Ingredients 3

Ingredients

1 pineapple or 1 cup strawberry
5 tablespoons icing sugar
40 ml cranberry juice

Steps:

Peel Mangos, remove stone and dice. For pineapple remove skin, chop into chunks, for strawberries hull and quarter.
In a food processor puree the chosen fruit, adding icing sugar and cranberry juice.
Pulse for 30 seconds.
Pass mixture through a sieve until pulp is left. Discard pulp.
Pour mixture equally into ice lolly moulds and freeze (about 24 hours).
Then enjoy.

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In a blender, puree all ingredients until smooth. If the mixture is too thick, add water 1 tablespoon at a time until the mixture is smooth.
Pour the mixture into an ice-pop mold, filling within ¼ inch of the top of the mold. Place an ice-pop stick into the center of each individual mold and then transfer to the freezer.
Freeze until solid, at least 2½ hours, and up to overnight. Run the outside of the mold under warm water to unmold the ice pops. The pops will keep, frozen, for up to two weeks.

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