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Midwest Living
Boozy Bomb Pops
How to improve on a childhood classic? First, use real fruit. Second, spike those stripes. In her Boozy Bomb Pops, Hildie Haviland of the Detroit Pop Shop (a fixture at metro-area farmers markets) layers tangy yogurt with vanilla vodka-laced strawberry and blueberry purees.The lids on some molds don't allow for making stripes, so we used wooden sticks held in place with clothespins.

Ingredients
Directions
Tips
If frozen pop molds are unavailable, use 3-ounce wax-lined paper cups instead. Pour the strawberry layer into each cup, about 1/3 of the way up. Freeze 2 to 3 hours or until frozen. Pour the second layer (white layer) about 2/3 of the way up. Cover each cup with a piece of foil. Using a small sharp knife, make a slit in each piece of foil. Insert wooden pop sticks into slits. Freeze 2 to 3 hours until frozen. Remove foil and carefully pour in blueberry layer to fill cups. Cover with foil and freeze 2 to 3 hours or until frozen.
Nutrition Facts
Per Serving:
91 calories; cholesterol 1mg; carbohydrates 22g; insoluble fiber 1g; sugars 20g; protein 1g; vitamin a 25.3IU; vitamin c 20.3mg; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 10.4mcg; vitamin b12 0.1mcg; sodium 11mg; potassium 100mg; calcium 31mg; iron 0.2mg.
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