Crocker - Betty Crocker 20 best frozen pops recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20214-6

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 10 Minutes Start to Finish: 6 Hours 10 Minutes Makes 6 pops

• 2 containers (6 oz each) Yoplait Original 99% Fat Free French vanilla yogurt
• 2 cups cut-up fresh fruit, such as blueberries, bananas, cherries, grapes, papaya, peaches, oranges or raspberries
• 1 tablespoon honey

In blender, place all ingredients. Cover; blend until smooth.

Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturers directions.) Freeze about 6 hours or until frozen. To serve, remove paper cups.

1 Pop: Calories 110; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 3g Carbohydrate Choices: 1

Tip Change the flavor easily. This pop can also be made with strawberries, grapefruit, plums, mango or pineapple.

Prep Time: 15 Minutes Start to Finish: 1 Hour 15 Minutes Makes 8 servings (3 coated banana pieces each)

• 1 to 2 containers (6 oz each) Yoplait Thick & Creamy yogurt (any flavor)
• 3 to 4 cups Cheerios cereal
• 4 firm ripe medium bananas

Line cookie sheet with foil. Spoon yogurt into shallow dish. Pour cereal into another shallow dish. Peel bananas; cut each into 6 pieces.

Roll each banana piece in yogurt, then in cereal to coat. Place on cookie sheet. Freeze uncovered about 1 hour or until firm. (The bites are best when eaten the same day theyre made.)

1 Serving: Calories 120; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 27g (Dietary Fiber 7g); Protein 2g Carbohydrate Choices: 2

Tip To turn these treats into pops, insert a strong plastic straw or wooden stick with round ends in the banana pieces before you coat them with yogurt and cereal.

Prep Time: 10 Minutes Start to Finish: 3 Hours 10 Minutes Makes 10 pops

• 1 cups vanilla soymilk
• 2 cups frozen sliced peaches, partially thawed
• 3 tablespoons honey

In blender, place soymilk, peaches and honey. Cover; blend on high speed about 1 minute or until smooth.

Place 10 (3-oz) paper cups in rectangular pan; pour peach mixture into paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturers directions.)

Freeze 2 to 3 hours or until firm. To serve, remove paper cups.

1 Pop: Calories 50; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 1g Carbohydrate Choices:

Tip If you make pops a lot, ice pop molds are great to use. Look for the molds at craft and specialty kitchen equipment stores.

Prep Time: 10 Minutes Start to Finish: 2 Hours 25 Minutes Makes 10 pops

• 1 cup soymilk
• 1 cup frozen strawberries
• 1 container (6 oz) Yoplait Original 99% Fat Free harvest peach yogurt
• 2 tablespoons honey

In blender or food processor, place soymilk, strawberries, yogurt and honey. Cover; blend on high speed about 1 minute or until smooth.

Divide mixture among 10 (3-oz) paper cups, about cup in each. (Or fill ice pop molds according to manufacturers directions.) Freeze about 45 minutes or until partially frozen.

Insert craft stick into center of each pop. Freeze about 1 hour 30 minutes longer or until firm. To serve, remove paper cups.

1 Pop: Calories 45; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 1g Carbohydrate Choices:

Tip Lemon or any berry yogurt is a good substitute for the peach.