Recipe: Look Alike Watermelon Wedges and Strawberry Freezer Pops (blender or food processor)
Desserts - FrozenLOOK ALIKE WATERMELON WEDGES
AND STRAWBERRY FREEZER POPS
2 cups orange juice
1 1/2 cup vanilla yogurt
1 1/2 cup strawberries
FOR THE LOOK ALIKE WATERMELON WEDGES:
3 limes, cut in half and hollowed out (save the pulp for another use)
3 lemons, cut in half and hollowed out (save the pulp for another use)
1/4 cup chopped chocolate chips (or mini chocolate chips)
FOR THE STRAWBERRY FREEZER POPS:
Muffin tin (holds 12)
12 Paper Muffin cups
12 wooden sticks
Stir together orange juice and yogurt.
Puree strawberries in a blender or food processor. Stir into juice mixture.
TO MAKE THE LOOK ALIKE WATERMELON WEDGES:
Spoon the strawberry-juice mixture into the lime and lemon rinds. Sprinkle with chocolate chips. Freeze 8 hours. To serve, cut lime and lemon wedges in half with a very sharp knife to make wedges.
TO MAKE THE STRAWBERRY FREEZER POPS:
Spoon remaining strawberry-juice mixture evenly into the 12-paper cup lined muffin tins. Freeze 30 minutes, and then insert sticks into each. Freeze 8 hours. Peel off paper cups to serve.
From: Chef Lou Aaron
Source: KTVB-TV, Idaho, August 5, 2003
AND STRAWBERRY FREEZER POPS
2 cups orange juice
1 1/2 cup vanilla yogurt
1 1/2 cup strawberries
FOR THE LOOK ALIKE WATERMELON WEDGES:
3 limes, cut in half and hollowed out (save the pulp for another use)
3 lemons, cut in half and hollowed out (save the pulp for another use)
1/4 cup chopped chocolate chips (or mini chocolate chips)
FOR THE STRAWBERRY FREEZER POPS:
Muffin tin (holds 12)
12 Paper Muffin cups
12 wooden sticks
Stir together orange juice and yogurt.
Puree strawberries in a blender or food processor. Stir into juice mixture.
TO MAKE THE LOOK ALIKE WATERMELON WEDGES:
Spoon the strawberry-juice mixture into the lime and lemon rinds. Sprinkle with chocolate chips. Freeze 8 hours. To serve, cut lime and lemon wedges in half with a very sharp knife to make wedges.
TO MAKE THE STRAWBERRY FREEZER POPS:
Spoon remaining strawberry-juice mixture evenly into the 12-paper cup lined muffin tins. Freeze 30 minutes, and then insert sticks into each. Freeze 8 hours. Peel off paper cups to serve.
From: Chef Lou Aaron
Source: KTVB-TV, Idaho, August 5, 2003
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