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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 99.0
  • Total Fat: 5.2 g
  • Cholesterol: 17.2 mg
  • Sodium: 35.6 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.0 g

View full nutritional breakdown of Strawberry marshmallow pops calories by ingredient
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Strawberry marshmallow pops

Submitted by: DRAWNTHISWAY
Strawberry marshmallow pops

Introduction

From Taste of Home, Fun Food issue on display until 09/21/09. It is a popsicle recipe that will need to freeze over night, or at least until firm.

Please note this is a frozen dessert/snack. The cooking time reflects allowing the dessert to freeze, it requires no oven time whatsoever!

To make this recipe you will either need 24 3 oz wax paper cups (like little paper dixie cups) or you will need popsicle molds that hold 3 oz of fluid each.
From Taste of Home, Fun Food issue on display until 09/21/09. It is a popsicle recipe that will need to freeze over night, or at least until firm.

Please note this is a frozen dessert/snack. The cooking time reflects allowing the dessert to freeze, it requires no oven time whatsoever!

To make this recipe you will either need 24 3 oz wax paper cups (like little paper dixie cups) or you will need popsicle molds that hold 3 oz of fluid each.

Number of Servings: 24

Ingredients

    8 oz package of Cream Cheese, softened
    0.25 cup Honey
    1 16 oz package Sliced Strawberries in syrup/sugar
    3 cups miniature marshmallows
    1 cup Heavy whipping cream, whipped

    ~~Containers for final product~~
    24 clean popsicle sticks
    24 3 oz wax paper cups (like dixie cups)
    cellophane
    or 24 quarter cup plastic popsicle molds

Directions

This recipe make 24 quarter cup popsicles

1. In a small bowl whip heavy whipping cream and set aside.

2. In another bowl beat cream cheese and honey until smooth.

3. Add strawberries with juice and beat until well blended

4. Fold in marshmallows and heavy whipping cream

5. Pour mixture into molds. If using paper cups, fill cups, cover cups individually with cellophane, insert stick through cellophane

6. the cooking time is actually time in the freezer. Freeze until firm, over night would be easiest.

Number of Servings: 24

Recipe submitted by SparkPeople user MAMAMARYS4.






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