Strawberry Yogurt Swirl Pops
Adapted from Woman's Day Magazine
Makes 10 popsicles
1 lb strawberries, hulled
1⁄3 cup sugar
2 tsp lemon juice
2 cups vanilla yogurt
Place strawberries, 1/3 cup sugar, and lemon juice in a blender and puree until smooth. Spoon the strawberry mixture in and then spoon in a bit of the yogurt continue this pattern until the mold is filled. Place top of molds on or insert wooden Popsicle sticks. Place molds in the freezer until frozen solidly. Eat after removing or wrap pops in plastic wrap and store in freezer bag.
adapted from Woman's Day Magazine
4 cups seedless watermelon chunks
2 Tbl light corn syrup or granulated sugar
1/4 cup mini chocolate chips
1 pt. vanilla ice cream or coconut sorbet, softened
3 cups honeydew melon
1. Spread watermelon chunks in an even layer on a baking sheet. Freeze about 1 hour or until semi-frozen. Transfer to a blender and add either 2 tbl corn syrup or sugar to taste . Puree until a thick slush forms. Stir in chocolate chips.
2. Fill molds or cups halfway with slush. Insert a stick into the center of each, letting sticks extend 2 inches above top edge of molds. The slush will support the sticks without sinking, so you won't need the tops of molds. Freeze molds 1 hour or until solid.
3. Carefully spoon ice cream (about 2 Tbls in each mold over watermelon layer, to simulate the rind. Freeze 1 hour or until hard.
4. Meanwhile, spread the honeydew chunks in a even layer on a baking sheet. Freeze about 1 hour or until semi-frozen. Transfer to a blender and add corn syrup or sugar, and puree until a thick slush forms. Fill molds to top with honeydew slush and Freeze 4 hours or until hard.
5. To serve: Let pops stand at room temperature for 5 minutes to soften slightly. Remove from molds. If pops don't release easily, dip molds briefly in warm, not hot, water.