Raspberry-Vanilla Parfait Pops (Makes eight)
Ingredients:
1½ cups of frozen raspberries
5 tablespoons of sugar
1½ cups of vanilla low-fat yogurt
Directions:
1. Purée the raspberries, sugar and ½ cup of yogurt in a blender until it’s smooth and thick.
2. Divide half the mixture equally among the ice pop molds.
3. Divide the remaining cup of yogurt into the molds.
4. Divide the remaining raspberry mixture into the molds and insert the popsicles sticks.
5. Freeze the molds for at least 6 hours or up to 1 week.
Blackberry-Iced Tea Pops (Makes six to eight)
Ingredients:
1 cup of blackberries
2 cups of strong black tea, like Darjeeling or Earl Grey, cooled
5 tablespoons of sugar
1½ teaspoons freshly squeezed lemon juice
Directions:
1. Purée blackberries in a blender.
2. Pour the mixture through a fine-mesh strainer into a large bowl. Press the pulp through the strainer with a spatula to get all the juice out. Throw out the leftover pulp.
3. Whisk in the tea, sugar and lemon juice.
4. Pour the mixture into ice pop molds and insert popsicle sticks. Freeze them for at least 6 hours or up to 1 week.
Root Beer Float Pops (Makes eight)
Ingredients:
1 pint of premium vanilla ice cream
1¼ cups of cold, flat root beer
Directions:
1. Spoon in bits of ice cream into the molds. To make sure you end up with great swirls in your popsicles, avoid letting the ice cream melt and don’t pack the ice cream in too tightly.
2. Pour root beer into a corner of each mold until it fills to the top.
3. Freeze for at least 6 hours or up to 1 week.
POP TIP:
To help unmold your popsicles, run hot water over the outsides of the molds for a few seconds before pulling out the sticks.
Recipes courtesy of PERFECT POPS: THE 50 BEST CLASSIC & COOL TREATS, by Charity Ferreira