Banana Split Pops by Krystina Castella

This king of pops is based on the classic flavors of a banana split. Traditionally, the banana is split lengthwise, but I put the banana on the pop stick to make it a hidden surprise. Pineapple topping is poured over the vanilla ice cream, chocolate syrup over the chocolate ice cream, and strawberry topping over the strawberry; the…

Honeydew Melon Pops by Krystina Castella

Perfectly ripe honeydew melons are extraordinarily juicy and sweet. For these pops choose melons that have a high water content that are a little overripe. Honeydew is rich in vitamin C and potassium. Try layering the honeydew mixture with the watermelon and cantaloupe variations for beautiful pastel pops.

1-2-3 easy Frozen CHOCOLATE MOUSSE by Foodessa

This dessert has the silky smoothness of a rich CHOCOLATE GELATO. This is an incredibly crowd pleasing decadent frozen confection.

Gelato Di Limone copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Sorbetto Di Caffe copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

RASPBERRY AND ZINFANDEL SHERBET WITH WARM BERRY COMPOTE by Draeger's Cooking School

Pomegranate Apple Pops by Krystina Castella

In college I had an assignment to choose a fruit and use the structure to inspire a design. I picked the familiar but somewhat boring banana. My friend chose the pomegranate. I had never seen one before and was fascinated by its color, shape, taste, and the number of seeds (I counted almost six hundred). Today, with evidence of the…

Thai Iced Coffee Pops by Krystina Castella

Thai iced coffee is a very sweet, creamy refreshment brewed by street vendors in a cloth bag and served in a plastic bag with plenty of crushed ice and a straw. These Thai Iced Coffee Pops are based on traditional recipes and serving methods. The Thai coffee powder (oliang) and the milk are poured over crushed ice and not mixed,…

Mai Tai Pops by Krystina Castella

East meets west in these Polynesian Mai Tai Pops. Think hula dancers, orchard leis, flaming torches, and some campy tiki fun. If you are really ambitious and want to create pops you won’t find anywhere else, make your own tiki head silicone molds to shape these pops. I like to present these pops on a bed of flowers or individually on…

Amaretto semifreddo by Lemon Squeezy

Simple, stylish make-ahead dessert

Creamy Watermelon Pops by Shannon Millisor

A blend of watermelon and milk that results in a creamy frozen pop!

Strawberry Banana Limoncello ice-cream delight by Foodessa

The allure of our last local strawberries brought on this breath of simplicity. No cook - No egg ice-cream creation. I figured, first, I'd add banana, especially since it would go a long way to smoothen the mix. Another flavour enhancer would be a little lemon zing. So, why not blend my homemade Limoncello into the fray ;o)…

wine poached pears w/ Sauternes Ice Cream by Rose Nape

This was printed in the Contra Costa Times a couple of months ago. I recently made it again as part of my NYE menu except I substituted some Riesling & served it w/ a pear galette. You can also use muscat if you wish.

ORANGEVANILLA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

ORANGE VANILLA

Tropical Honeydew Sorbet by Brett Ede