Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Summer is in full swing and National Freezer Pop Day is here to bring the temperature down! Check out our weekend recipe guide for some cool takes on this frozen treat.

• Strawberry-Watermelon Ice Pops (courtesy of www.cookincanuck.com)

Ingredients

• 2 cups chopped watermelon

• 12 fresh or frozen strawberries

• Agave nectar or honey if desired

Directions

1. Place the watermelon in a blender and blend until smooth. Add the strawberries and puree until smooth. Taste and add agave nectar or honey, if desired.

2. Using a funnel, pour the mixture into ice pop molds.

3. Freeze until frozen, about 4 hours. Serve.

• Tropical Ice Pops (courtesy of www.cookincanuck.com)

Ingredients

• 1 cup skim milk

• ½ ripe banana

• 1 cup fresh or frozen mango cubes

• ¾ cup fresh or frozen pineapple chunks

Directions

1. Place the milk and banana in a blender and blend until smooth.

2. Add the mango and pineapple, and puree until smooth. Taste and add agave nectar or honey, if desired.

3. Using a funnel, pour the mixture into ice pop molds.

4. Freeze until frozen, about 4 hours. Serve.

• Neapolitan Popsicles (courtesy of cookingclassy.com)

Ingredients

• 1 cup low-fat plain Greek yogurt

• 1 cup heavy cream

• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 8 oz. fresh strawberries

• 3 Tbsp unsweetened cocoa powder

• Milk to thin, as needed

Directions

1. In a mixing bowl whisk together Greek yogurt, cream, sugar and vanilla until sugar has dissolved, about 1 minute (mixture will be divided into three portions).

2. Pulse strawberries in a food processor until well pureed then add in 1/2 cup of the yogurt mixture and pulse to blend. Pour into a liquid measuring cup that has a spout and set aside.

3. In a mixing bowl whisk a scant 1 cup of the Greek yogurt mixture with 3 Tbsp cocoa powder until well blended. Stir in 1/2 Tbsp milk at a time to thin as needed (you don't want a thick mixture).

4. Pour chocolate mixture into a quart size resealable bag, seal bag and cut a tiny tip from corner then pour mixture into an even layer among popsicle molds filling about 1/3 full, being careful not to run down the sides*. Freeze 5 - 10 minutes (just to help set the top layer a bit).

5. Stir in 1/2 Tbsp milk at a time to remaining Greek yogurt mixture to thin as needed (the white vanilla portion. There should be about 1 cup left). Pour into a quart size resealable bag, cut a tiny tip from corner and carefully pour over chocolate layer filling each about another 1/3 full. Freeze 5 - 10 minutes.

6. Pour strawberry mixture over vanilla layer, filling each mold nearly full. Insert popsicles sticks and cover with lid, freeze until set, about 3 - 5 hours (smaller molds will set faster). Run under warm water for a few seconds to remove from molds. Store in freezer.

Enjoy!