Lady Bug Pops Recipes

LADY BUG POPS

Lady Bug Pops image

Provided by Giada De Laurentiis

Categories dessert

Time 5h35m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 pound medium strawberries, hulled and quartered (about 4 cups)
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice (from 1/2 a large lemon)
2 tablespoons honey
1 cup blueberries(4 ounces)
Special equipment: 1 to 2 ice cube trays, lollipop sticks

Steps:

In a blender, puree the strawberries, orange juice, lemon juice, and honey together until smooth.
Pour the mixture into an ice cube tray. Place the blueberries in each ice cube cup. Freeze for 1 hour. Insert a lollipop stick into each cup and freeze another 4 to 5 hours until firm. Twist the ice cube trays to remove the ice pops and serve.

LADYBUG CAKE POPS

Ladybug Cake Pops image

Relish this creative ladybug cupcake that's made with Betty Crocker™ Super Moist™ cake mix and frosting - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h40m

Yield 54

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy dark chocolate frosting (from 1-lb container)
4 cups red candy melts or coating wafers (24 oz)
2 tablespoons shortening
54 paper lollipop sticks
Block of plastic foam
54 small round chocolate-covered creamy mints
1 cup black candy melts or coating wafers (6 oz), melted
108 candy eyes
108 pieces (1/2 inch) black string licorice

Steps:

Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave red candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip each lollipop stick about 1/2 inch into melted candy and insert into cake ball no more than halfway. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted red candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach mint for ladybug face. Let stand until set. Use melted black candy to attach candy eyes and licorice for antennae. Pipe melted black candy on cake pops for wings and dots. Let stand until set.

Nutrition Facts : Calories 320, Carbohydrate 56 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg

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