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Volume III
July 22, 2011

Weekly Home / Recipe Center

Frozen Fruit Pops

Serves 8


1 pound ripe strawberries or peaches or 1 1/2 pound ripe raspberries or blackberries
2/3 cup water or orange juice
2/3 cup granulated sugar
1/2 cup nonfat plain yogurt
1/4 cup fruit punch, rum or additional water
pinch kosher salt

If using strawberries, hull them. If using peaches, peel, halve, and pit them. In a food processor, blend the fruit until smooth. If using raspberries or blackberries, force the puree through a fine-meshed sieve to remove the seeds. You should have about 1 1/2 cups of puree.

Add the remaining ingredients to the puree and process a few seconds more until the sugar is dissolved and the mixture is well blended.

Divide the puree among eight 5-ounce paper cups, filling each cup about three-quarters full. Place in the freezer until partially frozen, 1 to 1 1/2 hours. Remove from the freezer and insert a small plastic spoon, handle up, into the center of each pop. Return to the freezer for at least 6 hours. When frozen, the fruit pops can be stored together in tightly sealed plastic bags. To unmold, peel away the paper cups.

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