Valentine Brownie Pops

Ingredients:

• 9x13 pan of brownies, cooled
• 1/2 cup frosting, if necessary
• heart shaped cookie cutter
• chocolate bark or candy melts
• decorative sprinkles
• craft or popsicle sticks
• styrofoam blocks

Method:

1. Once prepared pan of brownies has cooled, crumble into a large bowl using hands. If using cake-like brownies, add the frosting of your choice. If using fudgy brownies no frosting is necessary. Shape crumbled brownies into the heart shaped cookie cutter and place on a parchment lined baking sheet, set aside.
2. Melt a small amount of chocolate bark or candy melts according to package directions. Dip the tips of the craft sticks into the melted chocolate, then gently insert one stick into each heart shaped brownie. Place the baking sheet with the brownies and sticks into the freezer for a few minutes to harden. Meanwhile prepare a large amount of chocolate bark or candy melts in a narrow bowl of cup (I used my glass measuring cup). Dip brownie pops into melted chocolate and gently tap on the side to remove excess chocolate. Place pops standing upright onto styrofoam blocks and let dry completely. Is using sprinkles, decorate while chocolate is still wet. If you want to write on the pops pour melted chocolate into a piping bag fitted with a small round tip (I used Wilton #2).

Peachy Pops

Soymilk, honey and fruit blend into super frosty pops. From eatbetteramerica

Prep: 10 min / Start to Finish: 2 hr 10 min / Makes: 10 pops

ingredients:

• 1 1/2 cups vanilla soymilk
• 2 cups cut-up frozen peaches
• 1/3 to 1/2 cup honey, to taste
• 10 paper cups (3 oz each)
• 10 wooden sticks with rounded ends

Directions:

1. In blender, place soymilk, peaches and honey. Cover; blend on high speed about 1 minute or until smooth and frothy.
2. Place paper cups in rectangular pan; pour mixture into paper cups. Place in freezer 20 to 30 minutes or until partially frozen.
3. Stir each cup with wooden stick; leave stick in center of each cup. Freeze until firm, about 1 hour 30 minutes longer.

High Altitude (3500 - 6500ft): no change

Nutritional Information: 1 Pop: Calories 110 (Calories from Fat 5); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium25mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 22g); Protein 2g Percent Daily Value*: Vitamin A 4%;Vitamin C 80%; Calcium 4%; Iron 4% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1 1/2 

*Percent Daily Values are based on a 2,000 calorie diet.

Rocky Road Fudge Pops Recipe

12 Servings / Prep: 10 min. + freezing Cook: 10 min. + cooling

Ingredients:

• 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
• 2-1/2 cups milk
• 1/2 cup chopped peanuts
• 1/2 cup miniature semisweet chocolate chips
• 12 disposable plastic cups (3 ounces each)
• 1/2 cup marshmallow creme
• 12 popsicle sticks

Directions:

1. In a large microwave-safe bowl, combine pudding mix and milk. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cool for 20 minutes, stirring several times.
2. Meanwhile, combine peanuts and chocolate chips; place about 2 tablespoons in each plastic cup. Stir marshmallow cream into pudding; spoon into cups. Insert Popsicle sticks; freeze. Yield: 12 servings

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (1 each) equals 140 calories, 7 g fat (3 g saturated fat), 7 mg cholesterol, 64 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.

Pudding Pops

Take pudding from a snack to a special frozen treat with these customizable pops.

Servings: 16 pops / Carb Grams Per Serving: 7

Ingredients:

• 1 4-serving-size pkg. sugar-free instant chocolate or chocolate fudge pudding mix
• 2 cups fat-free milk
• 1 4-serving-size pkg. sugar-free instant banana cream, butterscotch, pistachio, vanilla, or white chocolate pudding mix
• 2 cups fat-free milk

Directions:

1. Place sixteen 3-ounce disposable plastic drink cups in a 1392-inch baking pan; set aside.
2. Put the chocolate pudding mix into a medium mixing bowl. Add 2 cups milk. Use a wire whisk or rotary beater to beat the pudding for 2 minutes or until well mixed. Spoon about 2 tablespoons pudding into each cup. Cover cups with a pieve of foil. Freeze for 1 hour.
3. Place desired flavor pudding mix in another medium bowl. Add 2 cups milk. Use a wire whisk or rotary beater to beat the pudding for 2 minutes or until well mixed. Remove pudding-filled cups from freezer; uncover. Spoon 2 tablespoons of second flavor of pudding over frozen pudding in cups.
4. Cover each cup with foil. Make a small hole in center of foil with the sharp knife. Push a wooden stick through the hole and into the top layer of pudding in the cup. Put the baking pan in the freezer. Freeze for 4 to 6 hours or until pudding pops are firm. Remove from freezer. Let stand for 15 to 20 minutes before serving. Remove pudding pops from the cups. Makes 16 pops.

Note: Nutrition Facts are based on one pop.

Tip: If you’d like, switch the order of the pudding in some of the cups. Start with the light-colored pudding and top with the chocolate.

Nutrition Facts Per Serving:

• Servings: 16 pops
• Calories36
• Cholesterol (mg)1
• Sodium (mg)194
• Carbohydrate (g)7
• Protein (g)2

Diabetic Exchanges

• Other Carbohydrates (d.e.).5

Marshmallow Pops Recipe

20 Servings / Prep/Total Time: 30 min.

Ingredients:

• 2 cups (12 ounces) semisweet chocolate chips
• 4-1/2 teaspoons canola oil
• 40 large marshmallows
• 20 popsicle sticks
• Toppings: assorted sprinkles, flaked coconut and ground walnuts

Directions:

1. In a microwave, melt chocolate chips and oil. Stir until smooth.
2. Thread two marshmallows onto each wooden stick. Roll marshmallows in melted chocolate, turning to coat. Allow excess to drip off. Roll in toppings of your choice. Place on waxed paper-lined baking sheets. Chill until firm. Yield: 20 servings.

Nutrition Facts: 1 marshmallow pop (calculated without toppings) equals 131 calories, 6 g fat (3 g saturated fat), 0 cholesterol, 8 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.Diabetic Exchanges: 1 starch, 1 fat.

Frozen Chocolate Peanut Butter Banana Pops

Serves: 16 / Prep Time: 30 minute(s) / Chill Time: 6 hour(s)

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1/2 cup Skippy Creamy Peanut Butter
• 8 large bananas, peeled and cut in half
• 16 wooden ice pop sticks
• Colored sprinkles

Directions:

1. Melt chocolate chips and Skippy Creamy Peanut Butter in 1-quart saucepan over low heat, stirring constantly, until smooth. Let cool slightly, then pour chocolate mixture into a tall glass.
2. Place wooden stick in cut end of each banana, then dip into warm chocolate mixture. Spoon sprinkles over bananas, then place on wax-paper-lined tray.
3. Freeze at least 6 hours or overnight.

Cost per recipe*: $6.04.

Cost per serving*: $0.38.

*based on average retail prices at national supermarkets.

Nutrition information per serving: Calories 160, Calories From Fat 70, Total Fat 7g, Saturated Fat 2.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 40mg, Total Carbohydrate 24g, Dietary Fiber 3g, Sugars 15g, Protein 3g, Vitamin A 0%, Vitamin C 10%, Calcium 2%, Iron 4%

Brownies on a Stick

Stick to brownies the kids will love! Frosted and decorated, brownies-on-a-stick become extra kid friendly.

Prep Time: 30 min/ Total Time: 3 hours 0 min/ Makes: 24 brownie pops

Ingredients:

• 1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
• water, vegetable oil and eggs called for on brownie mix box.
• 24 craft sticks (flat wooden sticks with rounded ends)
• 1 cup semisweet chocolate chips (6 oz)
• 2 teaspoons shortening
• Assorted Betty Crocker Decorating Decors candy sprinkles

Directions:

1. Heat oven to 350 degreesF. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Variation: Using white baking chips for the chocolate chips

Purchasing: Visit a cake-decorating supply store or catalog to find an array of candy sprinkles.

Nutrition Information:

1 Brownie Pop: Calories 190 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 15 mg;Sodium 95 mg; Total Carbohydrate 28 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%;Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Starch; 1 Fruit; 1 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.

Watermelon Pops

Prep Time: 35 min

Total Time: 4 hr 35 min

Makes: 16 servings

Ingredients:

• 1 cup sugar, divided
• 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
• 2 cups boiling water, divided
• Ice cubes
• 1 cup cold water, divided
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 3 Tbsp. miniature semi-sweet chocolate chips
• 1/2 pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups thawed COOL WHIP Whipped Topping

Mix: 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is compeletly melted. Refrigerate 25 min.

Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.

Beat: cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.

Pour: Lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.