Betty Crocker's Summer of Frozen Pops: Crazy Carrot Pops Recipe

Summer is here and Betty Crocker is bringing back the original fun food on a stick- Frozen Pops!

Frozen Pops are making a splash this summer as a cool, delicious and fun treat for summer! To celebrate one of the season’s most popular food trends and to excite food lovers looking to add DIY fun to their summertime party menus, Betty Crocker has created 12 easy-to-make frozen pop recipes that only call for a few simple ingredients, a pop mold and a stick. I like easy and I’m sure you do too!

These great recipes range from simple fruit and yogurt to adult-only cocktail pops! You’ll be sure to find something fun to make for your next party or summer afternoon!

Here are some great tips on making sure your pops turn out perfect!

– Cool as ice: Remember to check the temperature of the freezer before placing pops inside to freeze. The temperature should be zero degrees or colder to allow the pops to freeze solid. Place the pops in the back of the freezer where it is coldest and enjoy your pops (remember to share!) within the first few days of creation.
– Mold it right! Small paper cups are a great option for do-it-yourself pop molds. Simply fill, cover tops with foil and insert a stick before freezing. To remove pops from cups, snip the top of the cups with scissors, tear the cups away from each pop and voilà! You will have a perfectly shaped pop ready to serve!
– Add a personal touch: Use colorful straws, lollipop sticks or different shapes of wooden craft sticks to add a customized fun flair or to differentiate for summertime party guests.

Today, I’m sharing with you a fun kid-friendly recipe of Crazy Carrot Pops – it’s a fun way to make sure kids get some veggies!

Crazy Carrot Pops

Author: Betty Crocker

Recipe type: Dessert

Ingredients

2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
2 cups chopped ripe mango
½ cup carrot juice
1 cup packed fresh spinach leaves

Instructions

Place yogurt, mango and carrot juice in blender.
Cover and blend until smooth.
Put aside 1 cup of the mixture; cover and refrigerate.
Divide the remaining mixture among 6 (5-oz) paper cups, about ⅓ cup in each.
Cover cups with foil and insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.)
Freeze about 2 hours or until frozen.
Place reserved mango mixture and spinach in blender.
Cover and blend until smooth.
When first layer is frozen, remove foil from pops.
Pour about 3 tablespoons spinach mixture in each cup over frozen layer. Return foil to pops to support sticks.
Freeze about 6 hours or until frozen.
Enjoy!