Hamilton Beach 68772R Use & Care Manual page 10

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Recipes
(cont.)
Strawberry Yogurt Pops
4 large strawberries, quartered
2 teaspoons (10 ml) sugar
1 container (6 oz. [180 ml]) strawberry yogurt
4 small strawberries, thinly sliced
Place 4 large strawberries and sugar in food processor. Process
until smooth. Add strawberry yogurt; process until blended.
Press strawberry slices on inside of freeze sleeves. Spoon about
2 tablespoons (30 ml) of yogurt mixture into freeze sleeves. Place
sticks and funnels into freeze sleeves.
Mock Margarita Pops
1 small lime, sliced paper-thin
1/4 cup (60 ml) limeade concentrate, thawed
2 tablespoons (30 ml) grapefruit juice
1 1/2 tablespoons (22 ml) orange juice
Water
Coarse kosher salt
Mix limeade concentrate, grapefruit juice, orange juice, and enough
water to make 3/4 cup (180 ml). Press one lime slice against the inside
of each freeze sleeve. Pour about 2 or 3 tablespoons (30 or 45 ml)
limeade mixture into sleeves. Place sticks and funnels into freeze
sleeves. Dip tip of pops in kosher salt to garnish.
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Rainbow Fruit Pops
Pineapple, cut in chunks
Peaches, peeled, pitted, and sliced
Strawberries, hulled and quartered
Kiwi fruit, peeled and quartered
Blueberries
Sugar to taste
Working with one fruit at a time, place fruit and sugar to taste in food
processor. Process until smooth. Pour each fruit into separate small
bowls; set aside. Starting with pineapple and layering in the order
listed, spoon 1 1/2 teaspoons (7 ml) of each fruit in freeze sleeves.
Place sticks and funnels into freeze sleeves.