New Bpa-free Silicone Ice Cream Pop Popsicle Mold Set W/lids 1 Each Of 4 Colors For SaleNOW ON SALE WITH OUR FAMOUS FAST, FREE SHIPPING ~
Check out this healthy frozen smoothie popsicle recipe :
Serves 6|Hands-On Time: 10m|Total Time: 3hr 10mIngredients
- 1 15-ounce can blueberries ( aka Brain Berries!)
- 2 6-ounce cups custard-style lemon yogurt
- 1/2 cup whole milk
- Drain the can of blueberries, reserving the juice. Set aside 1/3 cup of the blueberries. In a blender, puree the remaining berries and 1 tablespoon of the juice until smooth. Fold in the reserved berries.
- In a small bowl, whisk together the yogurt and milk. In ice pop molds from The Good Cook as sold here, alternately layer 2 rounded tablespoons of the yogurt mixture and 1 tablespoon of the blueberry mixture. Swirl with a knife.
- Cover and freeze until firm, 3 hours.
- Enjoy with no guilt... feel yourself getting smarter ? We do !
Visit My store: THE GOOD COOKSILICONE ICE POP MAKERS -
(and really excellent SnowMan noses!)NOW ON SALE !A FEW YELLOW LEFT SOLD INDIVIDUALLY,OR - GET A SET OF 4 ASST COLOR and SAVE !Enter the quantity and the colors you desire , they are soldseparatelyunless you choose the Set of 4 option!
Fill, freeze and enjoy frozen treats you create.Measures approx. 8"/20cm by 1 1/2 " wide and hold 3 1/2 fluid ounces.
Get one or as many as you like in the color or colors you choose - you get to pick !Convenient design to "push-up" treat as you eat.Clever conical shape lets you drink the last drops without a melted mess or drips.Pop-off, unattached lid securely holds in ingredients before they freeze and keeps pops secure in ice chests for picnics and BBQs - handy for transporting picnic condiments in as well ! Cap is not threaded .BPA-free silicone is soft , flexible , unbreakable , reusable , food and dishwasher safe.Slim design saves freezer space.Personalize and make assorted flavors in each color - great for Margarita-Pops & Frozen Smoothies ~ See our Ice Pops Flavor
Suggestions article below ! FDA approved.Dishwasher safe.
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Ice Pops: Kick Up The Flavor ~ Some Flavor Suggestions To Try !Ice cream gets a shower of attention from sprinkles or the loving drizzle of hot fudge; pies are crowned with whipped cream; and cake never leaves the kitchen without icing of one sort or another. But the ice pop rarely sees a garnish or adornment—and why should they be any different? Though it’s hard to resist a frozen fruit pop straight from the freezer, they perform awfully well when dressed up, too. Choosing your own ice pop adventure lets you explore innumerable possibilities, with a huge variety of toppings to try.
Path A: The sweet road.
Let’s take the ice cream analogy a bit further. A drizzle of dark chocolate would nicely dress up a raspberry fruit pop, or a lemon one. Keep the ice pops in the freezer until the moment you pour on the chocolate, so it’ll freeze and adhere. Looking to get more adventurous? Take the extra-credit route: raspberry with dark chocolate and a sprinkle of fleur de sel. (But we’ll get to salt later.)
Other frozen fruit bars take well to a swirl of good caramel or dulce de leche. Lemon and caramel make an unexpected choice, and coconut with dulce de leche works particularly well—tasting something like the Southeast Asian spreadkaya,a caramelized jam made from coconut and lots of sugar. (Honestly, coconut plays well with anything sweet.)
Path B: Naturally sweet.
Flaked coconut is a logical choice of a topping for any tropical flavor—pineapple, lime, even mango. Let the fruit bars sit out of the freezer for a few minutes before dipping it in, so the coconut adheres. Try dark chocolateandcoconut on a coconut cream bar for one of the more indulgent desserts you can get on a stick.
Want to go the fruit route? Any sort of warm berry sauce—a raspberry reduction, say, or fresh blackberry sauce—would be ideal drizzled atop a lemon fruit bar, or a lime one, or another tart flavor like mango. A squeeze of high-quality wild honey will add an exciting floral character to strawberry, or again lemon.
And for something truly unexpected, why not a few dots of balsamic vinegar reduction (or a deeply aged balsamic that’s become thicker and syrup-like)? Balsamic and fruits mesh beautifully, and a small amount on a lemon or strawberry fruit bar is about as elegant as a topping can get.
Path C: The salty road.
As any chef can tell you, salt heightens flavors—whether the dish ends up “salty” is only a matter of degree. And in recent years, we’ve seen pastry chefs, ice cream designers, and many other folks who work in the sweets business amp up the salt in their creations.
Along those lines? A sprinkle of good salt—on a mango fruit pop, say, or lemon—lends the fruit bar a level of flavor you might not expect. Don’t reach for the saltshaker, though. You want a high-quality salt here: Fleur de sel has a clean mineral flavor and appealing crunch of its own, but sea salt will work as well. (And as noted above, a sprinkle of salt on chocolate or caramel-drizzled fruit pops can work wonders.)
If salt itself seems a little ambitious, consider a topping that’s already salty-sweet itself: pumpkin seed brittle, or granola, or even caramel corn. Let the fruit pops soften for a moment, before you roll them in your semi-salty topping.
Path D: The spicy road.
A bit of spice in a dessert course? It may sound even less likely than a pinch of salt. But a sparing hit of heat can add something memorable and unexpected to your fruit pops. Some Mexicanpaletas—fresh fruit bars in flavors from the familiar (strawberry) to the less so (avocado and horchata)—come with a squeeze of lime and a sprinkle of chile powder. (Just envision a pineapple salsa, say, and you can imagine how well fruit and heat can get along.)
Try the lime-chili treatment on a mango fresh fruit bar, or pineapple, or for that matter lime: just squeeze a lime wedge straight onto the pop and dash a bit of chile powder on after it. (Start light with the hot stuff; you can always add more.) But spice need not be all fiery chili heat. What about the gentler spice of ginger? Candied ginger, cut up into small bits, is an ideal garnish for a lime, or mango, or strawberry fruit bar.
And coming back to Mexican flavor pairings, a trio of dark chocolate with sprinkles of chile and cinnamon might be the tastiest thing that ever happened to a strawberry or coconut fruit bar. Straight from the freezer, with a drizzle of the chocolate to adhere and a dash of each spice—a mighty sophisticated ice pop for a summer evening.
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