Raspberry-Banana-Yogurt Freezer Pops
2013-01-08- Cuisine: Kids & Babies
- Course: Desserts
- Skill Level: Easy
Just four ingredients are needed to make these super-tasty popsicles. Feel free to substitute your child’s favorite fruits and flavored yogurt.
Ingredients:
- 1 cup low-fat vanilla yogurt
- 1 banana
- 3 cups fresh or frozen raspberries
- 1/2 cup honey
- Ice Cream sticks
Method:
- Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz.) pop molds. Top with raspberry mixture, and swirl, if desired. Top with lid of pop mold, and insert ice cream sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.
Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.
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posted by Krazy Bob on February 4, 2013
I have raspberry coulis I want to use up so I was thinking of making raspberry melting moments as a little Christmas gift. But the icing recipe (the filling between the biscuits) uses plain raspberries and adds the icing sugar and raspberries separately.
Could anyone tell me how I could use the coulis to make a biscuit icing, the right texture to be soft and hold the two biscuits together?
The original recipe is below:
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
I already have the raspberry coulis, so I don’t need a recipe for that, and it’s already sweetened/ thickened by icing sugar.
And I can’t just swap the raspberries with raspberry coulis as it has a completely different consistency and the consistency of the filling will change which is important.
posted by llb443 on February 4, 2013
I am planning to make white choc and raspberry brownies. I want the brownies to have a really fudgy texture.
posted by whitesoxfan2347 on March 21, 2013
My penpal sent me chocolates for Valentine’s Day, so I want to buy her some for White Day(March 14) in return.
The kind I want I can only buy in a European import store on the other side of town, so I want to know if I can buy them online and have them shipped to her so i don’t have to go across town in the icy weather.
It’s a dark chocolate bar with freeze-dried raspberries inside. I believe it has a love poem on the inside of the wrapper too. Does anyone know what this chocolate bar is called and where I might find them for sale online?
Thanks in advance!
posted by mrankinmatt on March 22, 2013
I have a recipe that only uses heavy cream as the liquid. I use chocolate chips and chopped frozen raspberries but they keep coming out raw. I tried cooking them longer at a lower temperature (the recipe called for 450), I guess ill see if that works but does anyone have something tried and true?