Nectarine And Strawberry Pops Recipes

Steps:

• In a blender, puree strawberries, nectarines, and sugar until smooth. Pressing with a spoon or rubber spatula, pass mixture through a fine-mesh sieve into a glass measuring cup (discard solids).
• Pour mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours and up to 1 week.

Steps:

• Working in batches, puree watermelon in a blender. Strain through a fine-mesh sieve into a large bowl (discard solids). Puree strawberries; add to bowl. Add sugar and lime juice and stir until sugar has completely dissolved.
• Pour mixture into ten 3-ounce ice-pop molds and insert sticks. Freeze pops until solid, 2 1/2 to 3 hours (or up to 1 week).

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:

• In a blender, purée strawberries, nectarines, and sugar until smooth. Strain mixture through a fine sieve into a bowl, pressing to release as much liquid as possible; discard solids.
• Divide mixture among eight 3-ounce molds. Insert wooden sticks, and freeze until solid, about 4 hours (or up to 1 week). To remove, dip bottom of molds in warm water 2 to 3 seconds.
• (Per Serving)
• Calories: 86
• Fat: 0.3g (0g Saturated Fat)
• Protein: 0.9g
• Carbohydrates: 21.5g
• Fiber: 1.7g

Steps:

• Puree all ingredients in a blender until smooth.
• Strain mixture through a fine meshed sieve, into a glass measuring cup.
• Discard solids.
• Pour mixture into eight 3 ounce pop molds.
• Insert sticks, then freeze till firm.

Steps:

• Line 4 x 150ml ramekin dishes with cling film. Beat the mascarpone until soft and creamy, then mix in the vanilla extract, orange zest and icing sugar to taste. Fold in 50g/2oz of the almonds.
• In the prepared ramekins, carefully layer up the cheese mixture with the nectarines and strawberries. Level the tops and chill for at least 1hr.
• To make the sauce, put the chocolate, cream and butter in a small pan and stir over a low heat until melted. Don't leave the pan as the chocolate will turn grainy if it gets too hot. Once melted, stir in 2 tbsp of hot (not boiling) water.
• To serve, run round the ramekins with a sharp knife then unmould onto plates. Top with remaining almonds and drizzle with warm chocolate sauce.