Call them popsicles with pizzazz! Cool off this summer with impressive homemade popsicles!
Studio 5 Gourmet Today Contributor, Amy Richardson shares 3 of her favorite Popsicle recipes.
Key Lime Pie Frozen Cream Bars
· 4 graham cracker sheets, crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1 1/4 cups whole milk
· 3 tbsp instant vanilla pudding mix
· 1/3 cup sweetened condensed milk
· 3 tbsp fresh or bottled Key Lime juice
· In a small bowl, combine sugar, graham crackers, and butter. Set aside.
· In a medium sized bowl, whisk together milk and pudding mix. Whisk in condensed milk and key lime juice.
· To assemble bars: Fill pop molds to 1/2 inch from the top. Place in the freezer for about 20 minutes. Remove from freezer and fill in remaining half inch with graham cracker mixture. Press lightly until firmly packed. Freeze until firm.
Makes 6-9 pops
S’more Frozen Fudge Bars with Dark Chocolate and Caramel Pieces
· 4 graham cracker sheets crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1/3 cups marshmallow crème
· 1tbsp milk
· 1 1/2 cups whole milk
· 4 tbsp instant chocolate pudding mix
· 1/4 cup sugar
· 2-3 oz Ghirardelli Dark Chocolate and Caramel bar, frozen and chopped
· In a small bowl combine graham crackers, sugar, and butter. Set aside.
· In a small bowl, whisk together marshmallow creme and milk. Set aside in a medium sized bowl, whisk together milk chocolate pudding mix and sugar.
· To assemble pops: Drizzle marshmallow mixture into chocolate mixture. Swirl lightly. Layer alternately in pop mold with graham mixture. Freeze until firm.
· Makes 6-9 pop
Fresh Raspberry, and Almond Agave Granola, Frozen Yogurt Breakfast Bar
· 1 1/4 cups Greek or Smooth Vanilla Yogurt
· 1/4 cup milk
· 2 tbsp Agave or Honey
· 1/2 cup Almond Agave Granola ( Back to Nature brand )
· 1/2 cup fresh Raspberries
· In a medium sized bowl, whisk together yogurt, milk, and Agave.
· To make pops: Alternate layers of yogurt mixture, fruit, and granola in pop molds. Place in freezer until firm.
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