Bavarian Strawberry Pops Recipes

Steps:

• 1. Place the Jello in a large bowl and add the boiling water. Stir until completely dissolved.
• 2. Add the sour cream and beat until smooth.
• 3. Cut the frozen ice cream into the Jello. Stir until melted and smooth.
• 4. Add the lemon juice and frozen fruit.
• 5. Quickly pour the mixture into a pitcher and then pour into 4 large capacity wine glasses or one decorative bowl. (Each glass should have an 8-ounce capacity.) **Make sure you leave a generous amount of headroom in each glass (or bowl) for the topping.
• 6. Refrigerate the Bavarian. At this time, put your mixing bowl and beaters in the refrigerator to chill.
• 7. After the Bavarian has set up, make the topping.
• 8. In your chilled bowl, add the heavy cream, vanilla and powdered sugar.
• 9. Whip the ingredients until the cream holds it shape.
• 10. Remove the Bavarian from the refrigerator and top each glass or bowl with the whipped topping.
• 11. Add some grated chocolate on the top of the whipped cream. You may also add a leaf of mint for some color. Enjoy!

Steps:

• Pulse strawberries with sugar and 1/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
• Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.

Steps:

• Drain strawberries, reserving syrup.
• Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
• Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
• Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
• Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

Steps:

• Important: Shake and place the evaporated milk the day before in the refrigerator. It must be very cold.Place a large bowl and beaters in the freezer for 5 minutes.
• Prepare your 4-cup mold by spraying a thin layer of oil. Or you could use 6 little containers, do not spray if using individual containers.
• Boil the water. Measure 1 cup and pour the gelatin, stir until completely dissolved.
• Beat the evaporated milk in the chilled bowl for 5 minutes on high speed, until doubled in size.
• Lower the speed to medium and add the gelatin dissolved in water.
• Beat 1 minute more.
• Pour into the prepared pan.
• Refrigerate at least 4 hours, better overnight.
• Unmold and serve with chocolate sauce or fresh strawberries.
• Keep refrigerated.

Steps:

• Combine the frozen strawberries, yogurt, honey and avocado in the bowl of a food processor and puree until smooth. Transfer to a bowl.
• Spoon about a tablespoon of the chopped fresh strawberries into each of 12 small paper cups. Fold the remaining chopped strawberries into the yogurt mixture. Spoon the yogurt mixture on top of the strawberries in each paper cup. Carefully insert an ice-pop stick into each pop. Freeze until solid, about an hour. Peel the paper cups off to serve.

Steps:

• Puree strawberries in blender.
• In saucepan soften gelatin in cold water. Add to puree with sugar.
• Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
• Chill, stirring occasionally, until mixture begins to thicken.
• Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
• To serve, unmold and top with whole berries.

Steps:

• In blender, blend all ingredients about 1 minute until smooth.
• Pour into eight 3-ounce, wax-coated paper cups. (Like Dixie Cups).
• Place in shallow pan and insert a wooden popsicle stick or plastic spoon into the center of each.
• Freeze until firm, about 4 hours.
• After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage.
• To release pops from cups, dip briefly into hot water up to rim of cup.

Steps:

• Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
• Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

Steps:

• Combine sugar and water in a microwave safe bowl, and microwave on high for 3 minutes or until boiling.
• Stir until sugar dissolves and cool.
• Combine berries, juice, and corn syrup in a food processor, and process until smooth.
• Strain through a sieve over a bowl, pressing to extract juices, discard solids.
• Combine the sugar syrup, strawberry mixture, and wine.
• Divide mixture among 8 (4 ounce) molds and top with lids and insert craft sticks.
• Freeze for 4 hours or until thoroughly frozen.

Steps:

• In a blender, combine the rice, water and cinnamon stick. Blend on high for 10 minutes, and pour into a large pitcher. Cover with plastic wrap and let rest at room temperature for at least 3 hours.
• Blend the strawberries until completely smooth and pour into the pitcher with the rice water mixture. Give it a stir and then pour into a large measuring cup through a fine mesh sieve to remove the rice bits and strawberry seeds.
• Stir the milk, cinnamon and sugar into the horchata and then divide between the popsicle molds. Insert popsicle sticks and freeze until firm, about 6 hours or overnight.
• Place the freeze dried strawberries in a food processor and process a few times until coarse crumbs and pour out onto a shallow plate.
• Dip each popsicle, at an angle, into the strawberry crumbs right before serving.