WATERMELON MARGARITA POPS
Icy watermelon wedges with a sweet-sour-tequila punch, these gorgeous party-friendly pops are perfect for staving off summer's heat. A sprinkle of chile powder before serving adds a bonus layer of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield about 24 pops
Number Of Ingredients 5
Steps:
- Pierce the rind of each watermelon wedge with the tip of a paring knife to make a 1/2-inch-wide slit that is about 1 inch deep. Combine the tequila, lime juice and agave in an extra-large resealable plastic bag. Add the watermelon, seal the bag and turn it over gently to combine. Refrigerate, turning over once more halfway through, for about 1 hour.
- Line 2 baking sheets with wax paper. Insert an ice-pop stick into the slit of each watermelon wedge. Put on the prepared baking sheets and freeze until solid, 4 hours to overnight. Serve with lime wedges and chile powder.
COOL WATERMELON POPS
The kids are going to flip for the miniature chocolate chips in these picture-perfect pops. They're almost too cute to eat (but you'll be glad you did). -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 28 pops.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved. Add watermelon juice. Fill each mold or cup with 3 tablespoons watermelon mixture. Freeze until almost slushy, about 1 hour. Sprinkle with chocolate chips. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze., In a small bowl, combine limeade and, if desired, food coloring. If using freezer molds, remove holders. If using paper cups, remove foil. Pour limeade mixture over tops. Return holders or foil. Freeze until firm.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
WHITE CHOCOLATE WATERMELON POPS
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1/4 medium seedless watermelon into 12 small wedges (about 1 inch thick); trim off the rind. Insert a wooden stick into each and freeze until firm, about 1 hour. Melt 4 ounces chopped white chocolate with 1 tablespoon coconut oil in the microwave in 30-second intervals. Dip the watermelon in the chocolate and immediately sprinkle with shredded coconut, crushed freeze-dried strawberries and chopped pistachios. Let set.
BOURBON POPS
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 4 to 6 pops
Number Of Ingredients 11
Steps:
- For the lemon-mint simple syrup: Add 1 cup water and the sugar to a small saucepan over medium heat and bring to a simmer. Turn off the heat and add the lemon peels and mint. Allow to cool completely.
- For the blueberry smash layer: Add the blueberries, 6 tablespoons lemon-mint simple syrup and lemon juice to a blender. Puree until thoroughly combined. Add to a 2-cup liquid measuring cup. Stir in the bourbon and set aside.
- For the lemon-julep layer: Add 1/2 cup water, the lemon juice, 1/3 cup of the lemon-mint simple syrup and the bourbon to a 2-cup liquid measuring cup. Stir to combine and set aside.
- Add 1/2 cup blueberry smash to any ice pop mold you have, filling each mold halfway. Allow to freeze until solid, about 1 hour.
- Once the blueberry smash layer is frozen, top off the ice pop with 1/2 cup of the lemon-julep layer into each individual mold. Allow to freeze until solid, about 1 hour.
- Carefully remove the pops from the mold and serve.
WHITE CHOCOLATE CAKE POPS WITH PEPPERMINT TWIST
Steps:
- For the modeling chocolate: Microwave the semisweet chocolate chips in a microwave-safe bowl in 15-second intervals until melted. Add the corn syrup and stir together until blended. Cover and set aside on the counter for later.
- For the cake pop: Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans with butter.
- Mix the flour, baking soda, baking powder and salt in a bowl and set aside. In a small microwave-safe bowl, microwave the white chocolate chips at 15-second intervals until melted.
- In the bowl of a stand mixer, cream the sugar and melted butter until light and fluffy. Add the eggs 1 at a time, mixing well. Stir in the flour mixture alternately with the milk. Mix in the melted white chocolate.
- Pour the batter into the prepared cake pans. Bake until a toothpick inserted in the cake centers comes out clean, 25 to 30 minutes. Let cool completely, then cut the cake into squares, put in a food processor and mix.
- Make a small ball of the modeling chocolate and place it on the end of a candy cane. Using the moisture of the cake, take 1 tablespoon of the processed cake and mold it around the modeling chocolate ball on the end of the candy cane. Repeat with the remaining candy canes, cake and chocolate. Freeze until firm.
- In a microwave-safe bowl, microwave the melting chocolate in 15-second intervals until melted. Dip the cake part of each cake pop 1 at a time in the melted chocolate. Decorate as desired.
WATERMELON MEZCAL POPS
These spiked watermelon ice pops will keep you cool all summer long; just throw everything in a blender, pour into molds and freeze. With just the right amount of smoky mezcal and a hint of lime juice, they are as refreshing as they are fun to eat. Feel free to use orange juice instead of mezcal for a non-alcoholic version.
Provided by Food Network
Categories dessert
Time 8h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Blend the watermelon, mezcal, lime juice and sugar in a blender on high until very smooth and thoroughly combined, about 1 minute. Give the mixture a good stir with a large spoon or rubber spatula to make sure most of the foam has subsided, then pour into six 4-ounce ice-pop molds. Freeze until solid, at least 8 hours and preferably overnight.
- The ice pops will keep in the freezer up to 2 weeks. Right before serving, run them under hot water for 5 to 10 seconds to make them easier to unmold.
WATERMELON ICE POPS
Cool and refreshing, with no artificial colors or flavors! If you don't have ice pop molds, you can use paper cups and wooden sticks.
Provided by Mama Alanna
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 2h10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
- Run hot water over ice pop molds for a few seconds to unmold.
Nutrition Facts : Calories 30.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 7.4 g
WATERMELON POPS
Layers of raspberry, cream cheese and lime look like watermelon slices with chocolate chip 'seeds' in these tasty frozen pops.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h35m
Yield 16
Number Of Ingredients 9
Steps:
- Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
- Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
- Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
- Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 24.7 g, Cholesterol 7.9 mg, Fat 3.6 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 75.6 mg, Sugar 23.4 g
WATERMELON POPS
Enjoy these watermelon pops made with chocolate, Betty Crocker™ Super Moist™ cake mix and Rich & Creamy vanilla frosting - a beautiful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding pink paste food color. Cool completely.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and chocolate chips; mix well. Shape into 32 oblong balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
- Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick 1/2 inch into melted white candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip each cake ball into melted green candy to cover; tap off excess. Return sticks to foam block. Let stand until set. With toothpick, decorate cake balls with light green candy to look like watermelons. Let stand until set.
Nutrition Facts : Calories 351, Carbohydrate 49 g, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 119 mg
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