Strawberry Lemonade Ice Pops

This three ingredient recipe takes a summer classic and turns it into a quick and easy frozen treat.

Prep time: 15 mins Ready in 4 hrs 15 mins

Serving size: 12
Calories per serving: 12

Ingredients:
1 (12-ounce) can frozen lemonade concentrate
3 cups cold water
1 (16-ounce) package frozen sliced strawberries


Directions:

In a large pitcher, stir together the lemonade concentrate and water. Place strawberries into the container of a blender, and puree until smooth. Pour in some of the lemonade if necessary to facilitate blending. Stir strawberry puree into the lemonade. Pour into molds, and freeze until firm, about 4 hours.

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Mint-Melon Pops

What do you get when you mix cantaloupe, honeydew and mint together? A refreshing summer treat. Give this recipe a try!

Author: Maureen Callahan

Serving size: 6
Calories per serving: 1

Ingredients:
1 1/2 cups cantaloupes chunks
1 tablespoon orange juice
1 1/2 cups honeydew chunks
1 tablespoon thawed limeade concentrate
2 mint leaves


Directions:

Puree 1 1/2 cups cantaloupe chunks and 1 tablespoon orange juice in a blender. Divide the mixture between pop molds or 3-ounce paper cups. Freeze until the top becomes firm, 30 minutes. Rinse the blender, then puree 1 1/2 cups honeydew chunks, 1 tablespoon thawed limeade concentrate, and 2 mint leaves. Remove the molds from freezer and top with the honeydew mixture. Cover and freeze.

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Lemon-Blueberry Twist Pops

Do you like lemon yogurt? How about blueberries? Great! Try this recipe for a lemony treat.

Author: Sang An
Total Time: 3hr 10m

Yield: Serves 6
Calories per serving: 94

Ingredients:
1 (15-ounce) can blueberries
2 (6-ounce) containers custard-style lemon yogurt
1/2 cup whole milk


Directions:

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 pop molds or paper cups, 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.

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Chocolate Fudge Pops

Maybe you feel like having a chocolaty treat? No worries this chocolate fudge pop recipe will hit the spot and keep you cool.

Serving size: 8
Calories per serving: 199

Ingredients:
1 (3.9-ounce) package instant chocolate pudding mix
1/2 cup white sugar
3 cups milk


Directions:

In a mixing bowl, combine pudding, sugar, and milk. Pour mixture into small plastic cups (if you do not have ice pop molds) and freeze. When set, place a wooden craft sticks into them if you are using plastic cups. Serve when frozen.

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Fun and Fruity Ice Pops to Beat the Summer Heat

These fruit filled popsicles look amazing and are surprisingly easy to make. Make them for your next get together to impress your guests!

Feel the freeze! There's nothing better than a cold snack on a hot Summer day. Fight the smoldering Summer heat by cooling down with these pretty fresh fruit ice pops.

Serving size: 8
Calories per serving: 41

Ingredients:
1 peaches, cut into 1/2 inch slices (1/2 cup)
2 kiwi fruits, peeled and sliced into 1/4-inch rounds
3/4 cup strawberries finely chopped
1/2 cup blueberries
1/2 cup raspberries
1 1/2 to 2 cup fruit punch or 100% white grape juice


Directions:

Combine fruit in a mixing bowl and arrange the mixture into eight 3-ounce popsicle molds.

Pour enough juice into each mold to just cover fruit.

Insert popsicle sticks and freeze until solid (about six hours)

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Samoa Popsicles

If you enjoy Samoa cookies, you'll love this popsicle recipe.

Serving size: 6
Calories per serving: 63

Ingredients:
1 cup pre-made coconut cream pudding and pie filling mix vanilla works as well
3/4 cup milk
1/2 teaspoon pure vanilla extract
3 Samoa cookies , finely chopped
Magic Shell
1/2 cup toasted coconut


Directions:

In a medium bowl, combine pudding, milk, and vanilla until thoroughly combined and smooth.
Assemble the pops: 1. Insert sticks into the mold. Pour 1 ounce of pudding base into each cavity and allow to freeze completely. 2. Pour 2 teaspoons of finely chopped Samoa Cookies directly onto the frozen layer. Use handle of fork to gently pack the cookies into the frozen layer. Pour another layer of the base to the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops. 3. Working over a bowl, drizzle the Magic Shell over the frozen pops and sprinkle with toasted coconut.

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Whitney Saupan
Weekly Newsletter Contributer since 2013