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- Healthy Eating
July 18, 2013
Missy Chase Lapine The Sneaky Chef
The royalty in this recipe comes from how healthy it is. Made with Blueberry Juice, they're a treat for your kids and good for them, too.
Calories Per Serving
- 1 Cup Blueberry Juice
Pour the juice into 4 ice pop molds, insert stick, and freeze for at least 3 hours.
Calories Per Serving21
Folate equivalent (total)2µg1%
Have a question about the nutrition data? Let us know.
DIY Summer Ice Pops
June 25, 2015 – There’s nothing more refreshing than an ice pop by the pool. These easy, breezy (and better-for-you!) DIY ice pop recipes will give you that extra boost of energy you’ll need as you catch some rays.
Greek Yogurt Pops
Frozen yogurt pops made with fresh berries will give you plenty of energy and keep you cool this summer as you snack on this flavorful treat. With protein from the yogurt and antioxidants from the berries, these are a suitable snack for any time of day. Take vanilla Greek yogurt, blueberries and strawberries, and pour into molds to freeze overnight. Voila! You’ve just created a smoothie on a stick!
You won’t want to pass up this chocolaty delight on a hot summer day. Make your own banana-nut ice pop by blending six large, peeled bananas and a ½ cup of hazelnut spread into a puree. Pour the ingredients into molds and freeze for about 3-4 hours.
Feeling tropical? Get that island-sensation in the comfort of your own home with these coco-berry pops! It’s simple: Take ½ cup of coconut milk*, 1 of cup raspberries and 1 cup of blackberries and blend together. Pour into molds and freeze.
Orange Dream Pops
Need some more vitamin C in your life? Mix 1 cup of water and 1 cup of sugar in a small pan and boil over a low heat. Once the sugar is dissolved, combine with 3 cups of orange juice, pour into molds and freeze. Throw in a handful blueberries for added flavor and texture!
- Turn your ice pops into a “poptail” by adding liquor to your ingredients.
- Add a spoonful of honey for an extra kick of sugar.
- Dixie cups work as a substitution for traditional ice pop molds.
*Available while quantities last. All products may not be available in all stores. Prices subject to change.
Let me show you 2 ways of creating marbled designs with royal icing using a dipping method. So simple and fun. Create beautiful and elegant decorated sugar cookies in no time.
MARBLED ROYAL ICING WITH EDIBLE PAINT
This 1st method uses uncolored royal icing and edible paint to create unique marbled designs.
How to make edible paint? For dipping method I used edible paint made with concentrated food gels mixed with a little bit of room temperature water. Use food only paint brush to mix the gels with a few drops of water.
Tip : If you’d like to paint on dry royal icing I’d recommend using Everclear (grain alcohol) or Lemon Extract instead of water to make edible paint.
ROYAL ICING DIPPING CONSISTENCY
After some testing I figured I’ll stick with 10 second consistency when using a dipping method. Ultimate Guide To Royal Icing Consistency.
Dipping icing method is very effective but has one drawback. Air bubbles. You’ll notice increased number of them as soon as you start marbling icing in the bowl.
HOW TO REMOVE AIR BUBBLES FROM ROYAL ICING?
- In a bowl thin royal icing to a 10 second consistency. How to thin royal icign? Cover it with a damp paper towel and let it sit for 20 minutes. During this time bubbles will rise to the surface. After, gently stir icing to pop air bubbles.
- Bang the bowl with icing on the counter to pop air bubbles.
- Lastly, if you notice air bubbles on the surface of freshly iced cookies use a needle tool to pop stubborn air bubbles.
- If you are using a piping bag and notice air bubbles inside of a bags gently tap the piping bag.
Pour uncolored 10 second consistency royal icing into a bowl. Then dip food only paint brush into edible paint and splatter the paint over royal icing. Follow the steps on how to eliminate excessive amount of air bubbles in royal icing. Then swirl the icing to marble edible paint and to pop air bubbles.
Hold the cookie by the edge. Dip the cookie into the icing. Wiggle cookie gently to make sure icing coats the whole surface. Slowly lift it up and let it drip for 10 seconds or so. Then turn it iced side up and place it on a flat surface. Give it a little shake to distribute icing and then if needed pop the air bubbles with a needle tool. Let icing dry.
STENCILING WITH ROYAL ICING
To further decorate cookies I decided to stencil pretty navy blue royal icing using pretty floral stencils. Both of the stencils I used are edge stencils. Pay attention not to spread royal icing over the edge.
ROYAL ICING COLORS AND CONSISTENCY :
- Navy Blue – medium stiff, I used royal blue gel color and a tiny bit of black to make navy blue color
DECORATING STEPS :
With a small palette knife spread navy blue royal icing (medium stiff) over the stencil. Smooth it out, clean the palette knife as needed. Wipe it into a dry paper towel as needed.
Carefully lift up the stencil. Clean the cookie edges and let dry.
Repeat with the same stencil. Or use a different stencil. I used leaf and rose stencil. Aren’t they pretty?
SILVER LEAF DECORATION
Applying Silver Leaf decoration is optional. I thought my cookies needed something shiny and I went with the silver leaf. Use a dry food only paint brush to apply small, accent pieces of silver leaf onto dry icing. No need to use water or icing to make silver leaf stick. Avoid touching silver leaf with your hands as it will stick to you fingers.
MARBLED ICING WITH COLORED ICING
2nd dipping method uses uncolored or colored royal icing and accent colored royal icing. All icing should be 10 second consistency.
ROYAL ICING COLORS AND CONSISTENCY :
DECORATING STEPS :
Pour uncolored royal icing (10sec) into a bowl. Add few teaspoons of colored icing. Cover with a damp paper towel for 20 minutes. During this time air bubbles will rise to the surface. After, gently stir to marble icing and to pop air bubbles. You can also bang the bowl with icing on the counter to pop air bubbles.
If you notice air bubbles on the surface of freshly iced cookies use a needle tool to pop the air bubbles.
MARBLED ROYAL ICING – CONCRETE TEXTURE
This 3rd design is so fun. I used royal icing dipped cookies to make concrete texture. How? Remember air bubbles and how on a normal day we want to get rid of them. Well, this is not true when you want to make concrete texture with royal icing. Bubbles are essential in achieving realistic looking concrete texture.
ROYAL ICING COLORS AND CONSISTENCIES :
DECORATING STEPS :
Pour medium gray royal into a bowl. Add a few teaspoons of light gray royal icing. Marble with a spoon. Then dip the cookies. Let the icing drip for 10 seconds or so. After turn the iced side up. Don’t pop air bubbles.
Pipe few dots onto the icing with dark royal icing (10sec). Gently apply a piece of wax paper over a freshly iced cookie. Let dry overnight. Wax paper pops any air bubbles on the top of the cookie. And once icing is dry peel off the wax paper. Small bubbles that popped will leave small cavities in the icing, resembling those in the concrete.
For a full tutorial and leaf template – Concrete Texture Royal Icing.
TO MAKE ROYAL ICING DIPPED SUGAR COOKIES YOU NEED
- Cut-Out Cookie Recipes : Sugar Cookies, Gluten Free Sugar Cookies, Vegan Sugar Cookies , Small Batch Royal Icing, Vegan Royal Icing, Fresh Eggs Royal Icing Recipe
- Bowls – look for rose/leaf stencil
- Spray Bottle – to thin royal icing
- RELATED TUTORIALS
MORE CREATIVE COOKIE IDEAS :
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These brightly colored popsicles are full of calcium and vitamins, thanks to the yogurt, veggies and fruits. Kristin from Live Simply has created three popsicle recipes: Orange Delight (carrots, strawberry, mango), Green Dinosaur (spinach, bananas, pineapple) and Tickle-Me-Red (beets, strawberry, banana). If your child is under age one, swap out the honey for maple syrup.
15 Cool and Refreshing Homemade Ice Pop Recipes
I thought that these homemade ice pop recipes were perfect for summer! All of them include at least a little fruit, and some of them include a lot of fresh fruit. What an amazing option for cooling down during the summer.
Imagine how much fun it would be to make some homemade ice pops with your kids! I especially love the idea of incorporating it into another activity, like going to the Farmer’s Market or a U-Pick Farm. I still love remembering going to the U-Pick strawberry farm when I was a kid. (My kids have been a little less enamored with it, but that’s probably because I put them to work.)
My kids do, however, like when we make homemade strawberry jam afterward, which makes me think they would be pretty happy with homemade strawberry popsicles too.
While you could use something like popsicle molds, there are even options just use disposable cups. How fun is that?
Seriously though – make less waste and add to the fun and pop for the popsicle molds, which are not only cool, but they’re pretty inexpensive.
Ice pops are a quintessential summer treat. Here’s how to make your own.
Few summer treats are as iconic as the ice pop. Hot days, a rainbow of colors dripping down your arm: It’s pure bliss. And it happens to be bliss that you can easily create in your own kitchen, especially if you’re hesitant to bring home store-bought varieties that may have artificial colors and flavors.
Unlike ice cream, which takes more precision to perfect, ice pops (Popsicle is a trademark we try to avoid using generically) are relatively straightforward to improvise depending on what you have. The bar to entry is pretty low, if you invest in an inexpensive set of plastic molds or just roll with paper cups and wooden craft sticks. Since batches are typically small, the ingredients don’t necessarily require a huge buy-in either. Chances are you’ll end up with something enjoyable, even if the texture and flavor isn’t 100 percent where you want it to be. Here are a few tips to help you get close to that point.
Lean in on the fruit. “For richer flavor, don’t stint on the fruit. A proportion of about two-thirds fruit puree to one-third water, milk or other liquid generally results in an ice pop with proper fruit power,” Toni Lydecker wrote in The Post in 1985 (yes, these things are indeed timeless!). Consider what’s in season for peak flavor, although the fruit doesn’t even have to be in peak condition. Ice pops are a great way to use up overripe fruit that’s close to going off, especially because it will be pureed (for extra-smooth texture, strain out seeds and/or other fibrous bits). You can even try to score seconds or blemished fruit at the farmers market, says Fany Gerson in her book “Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas.” Fruit at that stage will be high in natural sugars, which translates to unbeatable flavor.
Add some kind of sweetener. Just because there’s natural sugar in fruit doesn’t mean you can get away with forgoing any other type of sweetener. For optimal texture that doesn’t involve a rock-hard pop, add some sugar to the mix. Sugar attracts water, lowering the temperature at which ice forms and thus reducing the presence of ice crystals. Too much sugar will turn your ice pop into soup, though.
Sugar doesn’t have to mean the granulated stuff, either. Many recipes will call for a simple syrup of sugar and water, though not always in the standard equal amounts. Lydecker suggests a ratio of 1 part sugar to 2 parts water, and many of Gerson’s recipes also skew in that direction. In that vein, you can also consider already liquid sweeteners such as honey, agave nectar or corn syrup (not high-fructose), which actually tastes less sweet than sugar. Or even consider jam, which will contribute both concentrated fruit flavor and sugar for improved texture. Gerson says to keep in mind that frozen foods will taste less sweet than those at room temperature, so what may look like more sugar than you need won’t necessarily come across that way on your tongue.
Enrich with dairy. “Another old standby among homemade ice pops is really a smoothie in frozen form,” Lydecker said. All it takes is some fruit, yogurt or milk and a little sweetener as needed. If you’re looking to use up odds and ends of half-and-half or even heavy cream, by all means use them for extra richness. If you’d like to bypass fruit altogether, your favorite pudding can be frozen, too (see the Pudding Pops below).
Add other flavors. A tablespoon or so of lemon or lime juice can bring your flavors into sharper focus and provide some needed contrast with the sweetness. Liqueurs are another option, though you’ll want to be judicious — a few tablespoons if you’re improvising, though specific recipes may call for more. Too much alcohol can prevent the pops from freezing. Herbs are another great addition, which you can incorporate by steeping in simple syrup or even just boiling water, as with the Blackberry Sage Pops below.
Take a layered approach. If you have time and creative initiative, you can make stunning pops with multiple flavors and add-ins. Gerson says the key is to partially freeze each layer so that they stay distinct. The same goes if you want solid pieces such as chunks of fruit embedded in your pops without them sinking to the bottom. Freezers and recipes vary, though Gerson suggests 50 minutes per layer as a starting point.
Set yourself up for success. Liquids expand as they freeze, so Gerson recommends leaving at least ¼-inch of room at the top of your molds, or more if your mixture is particularly thin. If you’re using wooden sticks in cups or molds, allow the pops to partially freeze before inserting so they’ll stand up. Get your freezer as cold as you can, keep the door shut and leave room for air to circulate and more efficiently chill the pops. As with ice cream, the faster pops freeze, the smaller the ice crystals will be. For the best texture, Gerson says, don’t let them hang around in the molds for more than two weeks to prevent crystallization. You can, however, unmold pops and then store them for longer in a zip-top bag. Her preferred method for removing paletas is to submerge the entire mold in warm water. The sink works, although if your pops are in individual molds, I found a quart deli container perfect for dipping.
Need some specific inspiration? Check out these recipes from our archives, which you can make as is or use as a jumping-off point for your favorite flavors.
Plum With Honey and Cardamom Popsicles. A long steep in water helps bring the cardamom flavor to the forefront.
Can I use any fruits and vegetables to make ice pops?
We use fruit and veggie juices, frozen and fresh fruits, whatever we have on hand! So any fruit or veggie is worth a try as long as you can blend it into a puree that can freeze.
You can really get creative with healthy fruit popsicle recipes for kids. Pack in a mix of different vegetables and fruits to reach that 5-a-day target easily!
How To Make Homemade Popsicles
They’re literally one of the easiest things to make. And you only need a couple of things.
1) Popsicle molds – for the shape of our yummy pops. You can easily get Popsicle molds at your supermarket, or even order online. Some household items, like small cups, ice trays and small tins make perfect molds.
2) Food processor – depending on your choice of ingredients, odds are, you’ll need a food processor to bring it all together.
3) Popsicle sticks
4) Ingredients – This is where the fun begins. You can enjoy different flavors, from a single fruit, a mix of fruits (and even veggies), and other yummy flavors such as chocolate and vanilla. Your options are basically endless.
Ready to enjoy some delicious homemade popsicles, here are 24 incredible frozen pops recipes you need to try out. Those hot days have got nothing on you.
2: Pour in the mold & Freeze
Pineapple Lemonade Ice Pops
Refreshing and delicious Pineapple Lemonade Ice Pops! Make them fresh and healthy right at home for dessert.
Whenever I say let&rsquos make ice pops, my toddler JUMPS for joy! She runs to the kitchen and we look to see what delicious and fresh fruit we have to puree into a delicious ice pop. This is by far the best ice pop mold we&rsquove found and it looks just like the ice pops you&rsquod get in stores.
We enjoy sweet treats, but for the most part, we love a little bit of a sour note like you&rsquod get from lemons! My mini chef and I used our hands to squeeze the lemons, but you could use a citrus juicer or even a handle held juicer to yield more juice from your citrus fruit. We use an affordable personal blender to do all the work and you&rsquoll have pineapple lemonade ice pops in just a few hours!
You could even swap out the regular lemons and use Meyer lemons which are sweeter. We make this recipe to drink too &ndash get our Pineapple Lemonade Recipe over on our blog Know Your Produce. (Stay tuned to Super Healthy Kids, where we&rsquoll be sharing what we made one the left) 😉
This time instead of using fresh pineapple we used some frozen pineapple! It was such a good deal at the store we couldn&rsquot pass it up. We still get fresh pineapple, but enjoy it right as we cut it.
The best part is you could even plop in some raspberries, blueberries or even strawberries to give it more color and of course flavor! This pineapple lemonade ice pop recipe is one of mini chefs favorites to make.