Combine juice and banana in blender.
Blend on high until smooth. Stir in coconut.
Fill paper cups.
cover with foil, cut a small slit in the cover of foil.
Insert popsicle stick.
Freeze.
n the end of the popsicle stick.
Pour the blended
Spoon 2 tablespoons yogurt into eight popsicle molds. Freeze 1 hour, until almost set.
In a food processor, process watermelon, strawberries and honey together, until smooth. Pour evenly among molds. Freeze 1 hour. Insert popsicle sticks.
In a clean food processor, process mango and pineapple juice together. Stir in passionfruit pulp. Pour into molds to fill. Freeze until firm.
Combine the mango, 1 tbsp powdered sugar and 2 tbsp yogurt in a small bowl. In a separate bowl, combine the vanilla with the remaining powdered sugar and yogurt. Spoon 1/3 of the mango mixture into 8 popsicle molds. Top with half of the yogurt mixture and swirl with a skewer. Repeat with the remaining mango and yogurt mixture. Press popsicle sticks into molds. Freeze 6 hours or overnight.
Place peeled bananas and cored strawberries in a blender and pulse for a few seconds, add three cups of strawberry or plain yogurt and one container of frozen concentrate pineapple orange juice. Blend well.
Pour mixture into popsicle molds or you can use disposable cups. Simply place plastic wrap over each cup and push popsicle sticks 3/4 of the way through the plastic so they will remain upright. Freeze for six hours and enjoy!
Whisk the Nutella and milk together (You can warm the milk if easier to combine.).
Pour the mixture in the popsicle molds and freeze.
eel them away from the popsicle. Place the popsicles onto a
Mix pudding and milk in deep bowl until mixture begins to thicken.
Pour into paper cups, then insert a popsicle stick upright in each cup.
Place cups on cookie sheet and put into freezer until firm.
Wrap frozen pudding treats in plastic wrap, placing a piece of tape on each end to make pop airtight.
To serve, tear cup from frozen pudding and use popsicle stick as a handle.
Blend yogurt, vanilla flavoring, crushed pineapple and orange juice concentrate in a blender. Pour the mixture into small paper cups. Freeze. When the mixture is half frozen, place a popsicle stick in each. To serve, turn cups upside down and run warm water over them until the popsicle slips out.
Place cantaloupe in a blender.
Cover and process until smooth; set aside.
In a small saucepan, combine the cream and sugar.
Cook and stir over low heat until sugar is dissolved.
Remove from the heat.
Stir in pureed cantaloupe.
Pour 1/4 cup into each mold (popsicle mold or 3 oz. plastic cups); insert the popsicle sticks.
Freeze until firm.
Divide melon balls between paper cones. Thread melon and pineapple chunks onto popsicle sticks. Serve with strawberries and grapes.
ananas and carefully insert a popsicle stick into bottom end of
nd insert a flat, wooden popsicle stick (purchased wherever craft supplies
For each pop, insert posicle stick into bottom of one banana, burying 1/2 of stick.
Wrap individually in plastic wrap.
Freeze for minimum 6 hours.
To serve, unwrap and eat like a popsicle.
If desired, lay each banana on a plate and drizzle with a tablespoon of chocolate syrup before serving.
To combat dripping chocolate, hold the pop over the plate while eating.
Frozen banana pops will keep in the freezer tightly wrapped 2-3 weeks.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Combine in 2-quart saucepan over medium heat sugar, corn syrup and water.
Heat until hard crack stage.
Remove from heat.
Add optional ingredients if desired.
Let stand 1 minute.
Pour into greased miniature muffin pan.
Put popsicle stick for each lollipop.
Mix all ingredients in a medium size bowl.
Insert popsicle stick in one end of each wiener.
Dip in mixture.
Fry in deep fat until golden brown.
Pour fruit punch into the ice tray, then put plastic wrap over the ice tray.
Stick popsicle sticks through the plastic and freeze.
Freeze for about three to four hours and then serve.