Treats for a Hot Day

Looking for something tasty for the holiday weekend? Try one of these freezer popsicles:

Lemon or Orange Cream Pops
1-14 oz can sweetened condensed milk
1 cup milk
1/2 cup fresh lemon juice
1/3 cup granulated sugar
1/2 teaspoon grated lemon peel
3 drops yellow food color (if desired)

In a large bowl, combine all the ingredients; mix until the sugar
dissolves. Pour into molds. Freeze for at least 6 hours or until
solid.
NOTE: For lime or orange cream, simply substitute fresh lime or
orange juice and peel for the lemon.

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Root Beer Float Pops
2 cans root beer
1 pint vanilla ice cream

Set out the ice cream for 10-15 minutes ahead of time to soften.
Spoon some ice cream into molds. Next fill the containers with root
beer (watch out--it will fizz a little). Freeze for 4-6 hours or
until solid.

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Cream Caramel Milk Pops
1 1/2 cups low-fat milk
1/3 cup sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1/3 cup caramel ice cream topping at room temperature

Combine sugar and cornstarch in a medium saucepan and gradually whisk
in milk. Simmer over medium heat until thickened, about 2 minutes,
whisking frequently. Remove from heat; stir in vanilla extract.
Transfer to a large shallow bowl; place in refrigerator for about 40
minutes, stirring occasionally. Drop heaping teaspoonful of caramel
topping randomly over pudding. Gently swirl into pudding. Spoon
mixture into molds. Freeze for 4-6 hours or until solid.

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Espresso Frozen Pops

2 cups brewed espresso (or 2 cups very strong coffee)
1/2 cup chocolate syrup
6 tablespoons granulated sugar (because granulated sugar may not
dissolve easily, substitute liquid sugar, available at grocery,
stores, for uniform sweetness)
2 teaspoons vanilla extract
6 tablespoons milk

Combine all ingredients in a pitcher. Pour into molds and freeze for
4-6 hours or until solid.

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Natural Fruit Pops

1 cup orange or apple juice
1 cup fresh or frozen fruit of your choice (strawberries, blueberries,
melon, etc)
1 tablespoon honey

Put all ingredients into a blender and mix 20-30 seconds. Pour into
molds. Freeze overnight.

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Dripless Pops
1-3 oz. package Jello, any flavor
1/2 cup sugar
2 cups boiling water
2 cups cold water

Dissolve Jello and sugar in boiling water and add cold water. Pour
into molds and freeze. Add penguin handles after mixture is partially
set. Allow to freeze solid.

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Chocolate Fudge Pops

3 cups milk
2 tablespoons sugar
1-4 1/2 oz. package instant chocolate pudding

Beat milk, sugar, and pudding on low or by hand for 5 minutes. Pour
into molds and freeze for 3-4 hours or until solid.

all of the above from our Zoo Pops recipe booklet
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Lychee-Cran-Raspberry Pops

2 cans lychees, strained
1 bag cranberries
1/2 cup sugar
1 orange, finely chopped zest and juiced
2 teaspoons vanilla extract
32 oz. cran-raspberry juice

In a food processor, combine lychees, cranberries, sugar, orange juice
and zest, and vanilla extract. Process until smooth.

Strain mixture into a large bowl, add cran-raspberry juice and stir to combine.

Freeze in pop molds or use paper cups and wooden craft sticks to make
your own molds.

Freeze overnight.

Ming Tsai

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All-Fruit Pops
2 very ripe bananas, peeled and sliced
1 very ripe mango or papaya (or 3 kiwis), cut into chunks
6 popsicle sticks or molds

Place fruits in blender and process until liquid. Pour into molds and
freeze until solid.

Scholastic Parent and Child magazine

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Raspberry Cheesecake Pops (*this probably works best with paper cups
and wooden craft sticks)

8 oz. package reduced-fat cream cheese, softened at room temperature
1 cup confectioner's sugar
1 cup cold skim milk
1 tablespoon vanilla extract
12 oz. package frozen raspberries

To prepare pop molds, place eight 5-oz paper cups into a standard
muffin tin. Set aside.
In a food processor, blend cream cheese and sugar until smooth. Add
milk and vanilla and process until creamy. Blend in raspberries to
make a chunky mixture.
Divide mixture into paper cups. Cover the muffin tin tightly with
aluminum foil and poke wooden craft sticks or plastic spoons through
the foil into the center of each cup.
Place muffin tin in freezer for at least 4 hours or until frozen solid.
Remove tin, and peel off foil and paper cups. Serve immediately or
store pops in a resealable plastic bag in the freezer.

Scholastic Parent and Child magazine