Tag Archives: strawberries

Neopolitan Pops (from the Zoku recipe book)

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.

Neopolitan Pops
Neopolitan Pops

6 servings
113 calories per serving

Strawberry Layer
3 ½ oz. hulled and quartered strawberries
3 T skim milk
1 T light sour cream
1 T + 1 t sugar
1 ½ t vanilla extract
½ t heavy cream

Combine the strawberries and milk in a blender until smooth and then press through a fine mesh sieve so you strain out the seeds – I usually run a spoon back and forth over the berries and that pushes the mix through the sieve pretty good. You should end up with ¼ c plus 3 T of seedless puree. Whisk in the sour cream, sugar, vanilla and cream.

Vanilla Layer
¼ c + 2 T skim milk
2 ½ T heavy cream
1 ½ T sugar
1 ½ t vanilla extract

Whisk all ingredients until the sugar is dissolved.

Chocolate Layer
1/3 c skim milk
2 ½ T chocolate syrup
1 T heavy cream
1 ½ t water
¼ t vanilla extract

Whisk all the ingredients together.

To make the pops in a Zoku, pour the strawberry layer 1/3 of the way up the mold and let freeze all the way. Then repeat with the vanilla and chocolate layers.

In traditional molds, freeze each layer at least an hour before adding the next and then freeze the whole thing 6 hours.

Toast the pecans in a skillet with the butter and sugar. Cook about 3 minutes stirring often. Let nuts cool completely.

In a saucepan over low heat whisk water and butterscotch morsels and cook until melted, but don’t boil. Cool 10 minutes then stir in the half and half and vanilla and then refrigerate until completely cool, about 20 minutes. Whisk occasionally so that a skin does not form on top of the mixture.

Working in 2 batches – place approximately 6 pecan halves in each mold and then pour in the butterscotch mixture up to the fill line. In 7-9 minutes you’ll have rich, flavorful pops that rival the experience of butter pecan ice cream 

If you are using traditional molds, freeze 6 hours.

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Mocha Parfaits

Rich, creamy and very flavorful. The family won’t even know they are eating healthy cottage cheese ! So much healthier than sugar laden puddings, ice creams, etc.

Mocha Parfaits
Mocha Parfaits

4 servings
210 calories per serving

16 oz. low fat cottage cheese
1/4 c sugar
1 T cocoa powder
1 1/2 t instant coffee powder
2 cups sliced strawberries
1/2 cup + 2 T Cool Whip Lite
1/4 cup sliced almonds, toasted

Blend cottage cheese, sugar, cocoa and coffee in a blender. Take 1half of the mixture out of the blender and distribute among the 4 parfait cups. Place 2 T Cool Whip in blender and quickly blend. Distribute half the berries in the parfait glasses. Then add the remainder of the mocha mix and the remainder of the berries. Top with Cool Whip and nuts.

Champagne Fruit

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What a festive way to serve fruit! This was a great dessert and great drink – so colorful, so flavorful, so sweet ! It’s also a very versatile recipe – don’t like strawberries, use bananas instead….don’t like raisins, leave them out…substitute mandarin oranges for fresh oranges ! Make it your own 🙂

Champagne Fruit
Champagne Fruit

4 servings
82 calories per serving

½ c chopped oranges
½ c sliced banana
½ c chopped apples
½ c sliced strawberries
2 T raisins
12 oz. diet lemon lime soda

Mix fruit and spoon into fancy cups – pour soda over fruit and serve with spoons.

This is so pretty, I had to take a nice close up shot…

Champagne Fruit
Champagne Fruit

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