Even though I make these pops in a Zoku maker, you can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku Their recipes turn out fantastic pops – I often skinny them up a bit, but I mostly use their measurements and basic recipe and am always pleased with the results.

Caramel Latte Pops

6 servings
46 calories per serving

2 c skim milk
3 shots of espresso, cooled
2 T caramel sauce

Whisk together espresso and milk. (if you like a sweet flavor, add some Equal or Splenda). Then pour into the base and freeze completely (7-9 minutes in the Zoku, 6 hours in the freezer). Just before eating, drizzle the pops with caramel syrup.

I recently got a Zoku Quick Pop Maker. BEST THING EVER ! I love making pops but hate the wait time. Now I have ‘em in 7-9 minutes This is one of the recipes I pulled from the Zoku book – of course, I’ve tweaked many of the recipes to suit my own tastes, bring down calories, and to get creative with the pops, but some are in their original goodness.

You can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku

Zoku Quick Pop Maker

6 servings
265 calories per serving

1 c water
2 1/3 oz. bittersweet chocolate (I used ghiradelli bittersweet morsels)
1/3 c sugar
1 pinch salt
1/3 c skim milk
1 T fat free half and half
½ c very thin banana slices
6 T Magic Shell chocolate shell for ice cream
3 T chopped peanuts

In a saucepan whisk chocolate, sugar, water and salt and cook until completely melted, about 5 minutes. Let cool about 10 minutes in the fridge and then whish in the milk and half and half. Then return to the fridge and cool completely (about ½ hour).

Working in 2 batches – Place bananas on the sides of the maker molds then pour in the mix. In 7-9 minutes you’ll have creamy, fudgy goodness with a bit of banana thrown in for interest

If you are using traditional molds, you can suspend the bananas by filling the molds half way. Freezing a bit, then adding the bananas and the rest of the mix. Or you can just let the drop to the bottom – it will still taste dandy ! Freeze 6 hours.

Even though I make these pops in a Zoku maker, you can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku Their recipes turn out fantastic pops – I often skinny them up a bit, but I mostly use their measurements and basic recipe and am always pleased with the results. Though the original recipe does not call for it, I always add a couple of drops of green food coloring – it just tastes more minty if it’s green – hehehe

Mint Chip Pops

6 servings
159 calories per serving

1 ½ c skim milk
3 T simple syrup (heat equal amounts sugar and water until sugar is all dissolved – cool)
1 t peppermint extract
½ t vanilla extract
Pinch salt
¼ c semi sweet chocolate chips
6 T magic shell (available in the ice cream section of your market)
A few drops of green food coloring (optional)

Whisk together the first 5 ingredients. If you want to chocolate chips in the pops (this method only pertains to pops made in a Zoku) dip the chips in the mint base then using tweezers, place the walls of the mold. Then pour in the mint base and freeze completely (7-9 minutes in the Zoku, 6 hours in the freezer). If desired, add the quick shell by brushing on or watering down a bit and then dipping the pops into the shell – I usually leave mine bare

[FA_Lite id="9343"]

I recently got a Zoku Quick Pop Maker. BEST THING EVER ! I love making pops but hate the wait time. Now I have ‘em in 7-9 minutes This is one of the recipes I pulled from the Zoku book – of course, I’ve tweaked many of the recipes to suit my own tastes, bring down calories, and to get creative with the pops, but some are in their original goodness.

You can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku

Fudge Pops with Bananas

6 servings
132 calories per serving

1 c water
2 1/3 oz. bittersweet chocolate (I used Ghiradelli bittersweet morsels)
1/3 c sugar
1 pinch salt
1/3 c skim milk
1 T fat free half and half
½ c very thin banana slices

In a saucepan whisk chocolate, sugar, water and salt and cook until completely melted, about 5 minutes. Let cool about 10 minutes in the fridge and then whisk in the milk and half and half. Then return to the fridge and cool completely (about ½ hour).

Working in 2 batches – Place bananas on the sides of the maker molds then pour in the mix. In 7-9 minutes you’ll have creamy, fudgy goodness with a bit of banana thrown in for interest

If you are using traditional molds, you can suspend the bananas by filling the molds half way, freezing a bit, then adding the bananas and the rest of the mix. Or you can just let the drop to the bottom – it will still taste dandy ! Freeze 6 hours.

What a refreshing snack on a hot summer day ! Pops of any kind make a great dessert or snack and these are no exception

Green Apple and Pear Pops

12 servings (6 oz. pops)
103 calories per serving

2 granny smith apples, peeled and diced
2 c pear juice
½ t ground cardamom
1 ripe pear, peeled and diced
1 c applesauce

Mix apples, pear juice and cardamom and simmer on low heat 10 minutes to soften the apples. Add the pears and simmer another 5 minutes. Remove from heat and add the applesauce. Fill the molds and insert the sticks and freeze at least 8 hours.

For fun, place a green maraschino cherry at the bottom of each pop before filling with the other mix.

These really taste like you are sipping a root beer float – but they also cool you off on a hot summer day.

Root Beet Float Pops

6 servings (6 oz. pops)
67 calories per serving

12 oz. diet root beer, very cold (so it foams less)
6 maraschino cherries, stems removed
1 ¼ c lite vanilla ice cream, left out for 10-15 minutes so it gets melty and easy to work with

Pour an inch worth of root beer in each mold spooning off any foam that develops then drop in a cherry. Freeze one hour. Divide ice cream amount molds and freeze for an hour. Add the rest of the root beer spooning off any foam, insert sticks and freeze at least 5 hours.