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Watermelon Whole Fruit Popsicles

http://www.nourishingmeals.com/2012/07/watermelon-whole-fruit-popsicles.html

3 cups watermelon puree (about 1/4 to 1/2 a watermelon)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

Coconut Lollies

1 cup young coconut water
2-3 bananas, very ripe
1 date, pitted
Blend together on high speed until milky. Add more water to make more of a liquid consistency

To this, add blueberries, or cherries, or mango slices, and then pour into “ice pop” makers, and stick in the freezer until frozen.

Blackberry, Honey, and Yogurt Pops

From: bonappetit.com
Makes 10

2/3 cup water
2/3 cup sugar
3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
1 cup plain nonfat yogurt (preferably organic)
5 teaspoons honey
4 teaspoons fresh lemon juice
SPECIAL EQUIPMENT
1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
10 ice pop sticks or lollipop sticks

Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.

Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.

Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.

Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.

Mango-Chile Ice

From: bonappetit.com
SERVES 8

6 large mangoes (about 5 1/3 lb.), halved, pitted, peeled, diced (about 7 1/2 cups)
1 3/4 cups sugar
1/2 cup fresh lime juice
2 Tbsp.lime zest
1/4 tsp. ancho chile powder plus more (optional)

Set a strainer in a 13x9x2" glass baking dish. Combine half of all ingredients with 5 Tbsp. water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 Tbsp. water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, purée in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times. DO AHEAD Can be made 2 days ahead. Cover and keep frozen.

Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.

Apricot Rice Pudding Pops

The rice makes this pop chewy as a whole, not just because of the apricots; and freezing mutes the flavours. So the suggestion is to double the lemongrass and ginger; and maybe add some cardamom and reduce the rice by half From: bonappetit.com SERVES 8

1 cup whole milk
3/4 cup plus 2 Tbsp. canned unsweetened coconut milk
1/4 cup heavy cream
1 lemongrass stalk, tough outer layer removed, thinly sliced
1 tablespoon minced peeled ginger
1/2 vanilla bean, split lengthwise
3 tablespoons short-grain rice (such as arborio)
1/4 cup 1/4' pieces dried apricots
1/4 cup sugar

Combine milk, coconut milk, cream, lemongrass, ginger, and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.

Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
v Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.

Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen.

Margarita Lollies

See some Margarita lollies here

Strawberries and Cream Ice Pops (Paletas de Fresas y Crema)

From Saveur MAKES 4 ICE POPS

1 lb. hulled strawberries
1/3 cup sugar
¼ cup heavy cream
1 tbsp. fresh lemon juice

Purée strawberries in a blender. Set a fine strainer over a bowl; strain strawberry purée, discarding solids. Whisk in sugar, heavy cream, and lemon juice until sugar dissolves. Pour strawberry mixture into four 3–oz. ice-pop molds (go to www.centralchef.com for a source).

Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.