Frozen Pudding Pops

A Mother's Touch (uncensored)

Lets get back to our daily recipes! Here's one for those hot summer days when you just want a little something cold!
-Kelsey♥

1 small box instant chocolate pudding
2 cups milk
1 small can evaporated milk
1/2 cup sugar

Combine all ingredients in a mixing bowl, mix on med/high for 2-4 minutes, or until well blended. Pour into molds and freeze. If using Dixie Cups, When partially frozen, insert Popsicle stick into center of each.

Makes 10-12 depending on the size of your pudding pop mold.

If you'd like to create different flavors, simply use a different flavor of Pudding mix.

Flavors we've tried and enjoyed:

Banana Cream - Use Banana Pudding Mix, add 1/2 chopped banana if desired

Chocolate Banana Cream- to create double flavors, make 2 different flavors and gently layer them by pouring very very slowly into the molds!

Chocolate covered Cherry - simply add 1/4 c. chopped fresh cherries to the above recipe

Vanilla & Chocolate Swirl - carefully layer vanilla and chocolate pudding, then using a butterknife or popsicle stick insert it into the center and make a brief "swirl" motion

Cheesecake -Use Cheesecake Pudding Mix, add 1/4 cup Chopped (fresh) Strawberries (or sweet cherries) to the mix

Cookies and Cream - use vanilla pudding, add 1/4 c. crushed oreo cookies or alternatively, you can use Oreo Pudding mix from Jell-O

Red, White and Blueberry Trifle

Edith Foster, Independent Consultant with The Pampered Chef (R)

Red, White and Blueberry Trifle
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided

1.) Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

2.) Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt,
pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the
whipped topping.

3.) To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.

4.) To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.

Yield: 16 servings Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

Soda Pop Ice Cream

** Everything Holiday **

Soda Pop Ice Cream

You basically just choose your favorite soda (2 liters), add a 14 oz. can of sweetened condensed milk (could be fat free), throw it in an ice cream maker, turn it on and 30 minutes later you have a creamy blend of deliciousness. The variations are endless, like Sunkist for a dreamsickle taste or Rootbeer float.

Homemade Therapeutic Ice Packs

Tammi Armbrecht

This is amazing and works great! I have made two of them.

Homemade Pumpkin Frozen Yogurt

Angela Daley Yap

Homemade Pumpkin Frozen Yogurt

1 C strained RAW milk Greek yogurt
1 C puréed pumpkin
1 Tbsp Organic Natural Sugar
1 tsp Pumpkin Pie Spice

Once ingredients are mixed, adjust to taste. Place in an ice cream maker container and prepare, or in a bowl, place in the freezer - stirring every 1/2 hr to desired consistency.

Recipe adapted from:
www.babble.com/best-recipes/skinny-halloween-treat-4-ingredient-homemade-pumpkin-frozen-yogurt/

Healthy Popsicles

Crystal Johann Radfar

Healthy Popsicles! I'm so making these when it gets warm out.. would be great if you have kids too!!!

Ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.

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Dole Whip (Disney World)

My Honeys Place

have you have ever been to Disney World and had a Dole Whip?

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

How to make it
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.