Best Sugar Cane Skewered Strawberry Yogurt Pop Recipes

FIREWORKS POP

Steps:

• Combine 1 cup water and the sugar in a small saucepan. Simmer over medium-high heat until all of the sugar dissolves. Remove from the heat, pour into a large liquid measuring cup and let cool completely.
• Pour 1/2 cup of the sugar syrup in a blender. Add the strawberries, red food coloring and 1 tablespoon of the lemon juice. Blend until smooth. Let sit, stirring occasionally, until all the froth settles. Evenly divide among 6 rocket-shaped frozen pop molds. Take care to not to pour down the side of the molds or it will streak the pops; pour directly in the middle. Freeze until about halfway frozen and still slushy, about 40 minutes. Press a wooden ice pop stick into each about 1 inch from the bottom of the mold (the sticks should stand up straight in the middle of the mold). Return to the freezer and freeze until completely solid, about 40 minutes.
• Meanwhile, stir the coconut milk and remaining 1 tablespoon lemon juice into the remaining sugar syrup. Divide the mixture in half and add the blue food coloring to one.
• Once the red layer in the pop molds is frozen solid, pour in the white mixture, dividing evenly among the molds. Freeze until completely solid, about 45 minutes. Then divide the blue mixture among the molds and freeze until completely solid, about 45 minutes.
• To serve, run the frozen molds under warm water before unmolding.

GINGERBREAD CAKE POP

Steps:

• For the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
• In a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.
• In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.
• Pour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.
• For the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.
• Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.
• Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.

SUGAR CANE SKEWERED SHRIMP

Steps:

• Place chili pastes in bowl and add water. Mix the remaining ingredients together to make a thin mixture. Put shrimp in marinade and refrigerate overnight. Place shrimp on skewers, 4 pieces on each skewer, and grill.

STRAWBERRY-KIWI YOGURT POPS RECIPE BY TASTY

Steps:

• Combine 1 cup (150 g) strawberries, yogurt, and honey in a blender.
• Blend until smooth.
• Pour evenly into popsicle molds. Stir sliced strawberries and kiwis into each popsicle and insert handle.
• Freeze until solid.
• Enjoy!