Hamilton Beach 68773 Use & Care - Page 10

840210700 ENv04.qxd:Layout 1 11/15/11 1:57 PM Page 10 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. 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. 10