Raspberry Pops Recipes
RASPBERRY LEMONADE ICE POPS
Surprise your family with these ice pops that are made using Yoplait® yogurt and raspberries - a delicious frozen dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 6
Number Of Ingredients 5
Steps:
- In blender, place raspberry lemonade yogurt and frozen raspberries. Cover; blend on medium speed until smooth.
- Divide raspberry mixture evenly among paper cups. Top with vanilla yogurt. Place cups in freezer about 20 minutes or until partially frozen. Insert 1 stick in each cup. Freeze 1 1/2 to 2 hours longer or until completely frozen.
- To eat, peel off paper cups.
Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 45 mg, Sugar 8 g, TransFat 0 g
CREAMY RASPBERRY ICE POPS
These creamy ice pops are so easy to make, and even though they are decadent and delicious, no one will ever guess they're low in fat. If desired, use chocolate pudding in place of the vanilla, try a different flavored sherbet, or use canned crushed pineapple in place of the raspberries.
Provided by TicklingYourTastebuds
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h15m
Yield 10
Number Of Ingredients 6
Steps:
- Pour 1 cup of milk into a bowl, and stir in pudding mix. Beat with an electric mixer about 2 minutes until thickened. Place the remaining milk and raspberries into a blender and puree until smooth.
- Pour the raspberry puree into the pudding, and add the whipped topping. Stir together until incorporated. Stir in the softened sherbet. You may either mix it in completely, or leave it swirled.
- Divide this mixture evenly among 10 molds or small plastic cups. Place a wooden craft stick into each, and freeze for at least 3 hours.
Nutrition Facts : Calories 106 calories, Carbohydrate 22 g, Cholesterol 0.7 mg, Fat 1.6 g, Fiber 1.7 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 131.7 mg, Sugar 14.3 g
RASPBERRY LEMONADE POPS
Treat your family to these mouth-watering pops made using raspberry, lemonade and Yoplait® Original plain yogurt - a distinctive dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h15m
Yield 8
Number Of Ingredients 5
Steps:
- In 1-quart saucepan, heat lemonade concentrate and water over medium heat just until lemonade concentrate is completely thawed; remove from heat. Cool. In blender, place 3/4 cup of the lemonade mixture, 1/2 cup of the raspberries and 1/4 cup of the yogurt. Cover; blend on medium speed until smooth. Press mixture through small strainer into medium bowl to remove seeds.
- Divide mixture evenly among ice pop molds. Freeze 4 hours or until firm.
- Divide remaining 1/2 cup raspberries evenly among molds. In small bowl, mix 1 cup lemonade mixture and remaining 1/4 cup yogurt. Divide evenly among molds. Cover each mold with foil; insert stick into each pop. Freeze 4 hours or until firm.
- To serve, remove pops from molds.
Nutrition Facts : Calories 99, Carbohydrate 24 g, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 23 mg
RASPBERRY POPS
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Fruit Fourth of July Low Fat Vegetarian Kid-Friendly Graduation Backyard BBQ Frozen Dessert Raspberry Summer Healthy Vegan Bon Appétit Small Plates
Yield Makes 8 to 10
Number Of Ingredients 3
Steps:
- Purée all ingredients and 3/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to measure about 3 1/2 cups purée. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove from molds and serve.
RASPBERRY TRUFFLE CAKE POPS
Rich chocolate with a hint of raspberry liqueur-it doesn't get any better than this! -Taste of Home Food Styling Team
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.
Nutrition Facts :
RASPBERRY SHORTCAKE ICE POPS
A delicious and refreshing snack for any time of day. An indulgence that's healthy and tastes great. Add more or less sugar based on what your taste is.
Provided by chaychaycote
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.
Nutrition Facts : Calories 115 calories, Carbohydrate 22 g, Cholesterol 4.4 mg, Fat 1.6 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 95 mg, Sugar 17.4 g
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Category 100-calorie Ice & Popsicle RecipesCalories 86 per servingTotal Time 6 hrs 30 mins
- Mash raspberries with a fork in a 2-quart microwave-safe bowl. Stir in sugar and 6 tablespoons water. Cover with plastic wrap and poke a few holes in the top. Microwave on High for 1 1/2 minutes. Stir, then microwave, covered, on High for 1 minute more. Uncover and let cool for 10 minutes.
- Strain and press the mixture through a fine-mesh sieve into a bowl, then transfer to a 4-cup measuring cup. Stir in Prosecco, lemon zest, lemon juice and enough water to yield 2 1/4 cups.
- Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
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3/5 (113)Total Time 3 hrs 10 minsServings 6Calories 56 per serving
- In a blender, puree 1½ cups raspberries, raspberry juice drink, and corn syrup (or crème de cassis) until smooth. Fold in the remaining cup of raspberries.
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- Use a blender to whip together the instant pudding with the milk until they are smooth (without chunks) and bubbly. Allow the mixture to rest until the bubbles have died down (about five minutes)
- Remove the blender container from the stand and stir in half of the raspberries (1/2 cup). Then transfer the mixture evenly to molds (or paper cups). Drop the remaining raspberries into the mixture in the molds.
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- In a small sauce pan, combine the honey, water and 5 mint leaves. Heat this up (do not boil) until the honey is melted and set aside.
- Puree the raspberries and the rest of the mint leaves in a food processor. Run the mixture through a sieve to remove all the seeds.
- Remove the mint leaves from honey water and add in the pureed raspberries. Squeeze the lemon in and give it a good mix before pouring into popsicle molds or ice pop sleeves.
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- In a blender, whirl 3 cups rinsed, drained raspberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Add 2/3 cup orange juice and 3 to 4 tablespoons sugar (to taste) to berry purée; stir until sugar is dissolved.
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