POP CUL­TURE

Taste of Home - - Summer -

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.

Straw­berry-citrus Freezer Pops Pa­tri­otic Pops Peach Crisp Par­fait Pops

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