Sunday, March 8, 2009
This recipe is for a soft popsicle, not hard and icy like straight juice pops. The gelatin helps to keep the popsicles less drippy.
You can use individual used yogurt cups or paper cups, carefully washing them out and reusing them each time. Or make mini pops with an ice cube tray. Use Muchkin’s Fresh Food Feeder for kids too young to handle popsicles.
1 envelope unflavored gelatin
1 cup water
¼ cup sugar
Three cups of cut fruit
Heat water, gelatin and sugar in saucepan over low heat until gelatin dissolves, for about 5 minutes. Then puree the gelatin mixture in the blender with fruit. Pour the mixture into cups and wait until frozen.
photo of Watermelon Chocolate Chip popsicles from Cookie Mag