POP CULTURE
Beat the heat with cool pops that are beautiful to look at and fun to eat.
Peach Crisp Parfait Pops —Carmell Childs, Ferron, UT
2 cartons (5.3 oz. each) fat-free vanilla Greek yogurt
2 tsp. brown sugar
¹ ₄ tsp. ground cinnamon
Pinch ground nutmeg
1 cup granola without raisins 8 freezer pop molds or paper cups
(3 oz. each) and wooden pop sticks 1 can (15 oz.) sliced peaches in extra-light syrup or juice, drained and chopped In a small bowl, combine yogurt, brown sugar, cinnamon and nutmeg; fold in granola. Divide half of yogurt mixture among molds or paper cups. Top with half of the peaches; repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. Makes: 8 pops.
Strawberry-citrus Freezer Pops —Colleen Ludovice, Milwaukee, WI
2 cups fresh strawberries, sliced 6 Tbsp. water
1 Tbsp. sugar
10 freezer pop molds or paper cups (3 oz. each) and wooden pop sticks 2 cups clementine segments
(about 10), seeded if necessary 6 Tbsp. orange juice
1. Place fresh strawberries, water and sugar in a food processor; pulse until
combined. Divide mixture among molds or cups. Top with foil and insert sticks through foil. Freeze until firm, about 2 hours.
2. Wipe food processor clean. Add clementines and orange juice; pulse
until combined. Spoon over strawberry layer. Freeze, covered, until firm. Makes: 10 pops.
Patriotic Pops —Shannon Carino, Frisco, TX
1³ ₄ cups (about 14 oz.) vanilla yogurt 2 Tbsp. honey
1¹ ₄ cups each sliced fresh strawberries and fresh or frozen blueberries, thawed
12 freezer pop molds or paper cups (3 oz. each) and wooden pop sticks
1. In a blender, process 2 Tbsp. yogurt,
1 Tbsp. honey and 1 cup strawberries.
Remove to a bowl. Chop remaining strawberries; stir into strawberry mixture.
2. Process 2 Tbsp. yogurt, remaining honey and 1 cup blueberries; remove to
a bowl. Stir in remaining blueberries.
3. In each mold, layer 1 Tbsp. strawberry mixture, 2 Tbsp. yogurt and 1 Tbsp. blueberry mixture. Top with holders. (If
using paper cups, top with foil and insert sticks through the foil.) Freeze until firm.
Makes: 12 pops.