Could you freeze these?

They come in a set of four, one of each color. They were only 7.99 here in Martinsburg wv, I did notice that they are 9.99 in morgantown wv, so your price may vary. The came with directions but basically you just stick it upsidedown in warm water for one min and they twist right off.

Love It!!! How much were the pop molds? Did they come as a set? And how do you get them to release from mold?

I found this while searching.... this could work for the crust, and then the other subs previously discussed....

Sweet-and-Salty Almond Crust

Emeril made his crust with crushed pretzels, to get that salty note so characteristic of margaritas. We're not going to use pretzels, of course, so I came up with this crust instead. It's great with the margarita-flavored filling!

1 1/2 cups almonds

1/3 cup vanilla whey protein powder

1/4 cup Splenda

1/4 cup melted butter

1 tablespoon kosher salt (I like kosher salt for this because the larger grains make a real contribution)

Preheat oven to 325. Have a springform pan assembled and well-sprayed with non-stick cooking spray on hand.

Put your almonds in your food processor, with the S-blade in place. Run the food processor until the almonds are ground. Add the vanilla whey protein powder and Splenda, and pulse to mix. You may need to open the processor and run a knife around the bottom edge, to get everything into the path of the blade. Now, turn the processor on and pour in the butter while it's running. Let everything blend - and once again, you may need to do the knife-around-the-bottom-edge-of-the-processor trick. When the butter is evenly distributed, turn the processor off. Add the kosher salt, and pulse the processor just enough to distribute the salt through the mixture.

Press firmly into the prepared pan, making sure you cover the seam around the bottom - but don't expect to be able to build it all the way up the sides or anything. Bake for about 10 minutes, or until lightly golden, and cool.


Jenn

I have to say I love The world According to Eggface blog. If you have never been there you are really missing out. http://www.theworldaccordingtoeggface.blogspot.com  I get alot of ideas and make new recipes of my own as well as make alot of hers for my family. She gets the credit for this inspiration.

I got an awesome gift for my birthday, these are the monster pop molds from Bed, Bath & Beyond. I love them, they are so cute. I like the the holder is reversible to hold one way for the freezer and one way for eating. I also like I don't have to soak all of them in water to get one out like some molds are. Don't they look cute in my freezer?

 

 

Yogurt Fruit Pops

 

1 cup Boiling Water

1 Small Box Sugar Free Jello (4 serving size)

6 oz Nonfat Greek Yogurt, Plain

1 oz Sugar Free Syrup

4 oz No Sugar Added Fruit Puree

 

Pour boiling water slowly over jello mix. Stir till dissolved. Set aside. Mix yogurt & syrup together until well combined. Add fruit puree to yogurt mixture, mix well. Add jello to yogurt mixture, mix well.

 

Place in fridge for ½ hour. Remove from fridge and pour into Popsicle molds. Place in freezer for 6 hours until set. Remove according to mold manufacture directions.

 

Make 8 – 2 oz Popsicles.

 

Nutrition: 1 – 2 oz Popsicle

 

Mandarin Orange (Mandarin orange, orange jello & vanilla SF syrup)

Calories 23

Fat 0

Carbs 2.3

Protein 2.8

 

Cherry Vanilla Flavor (Frozen dark sweet cherries, cherry jello & vanilla SF syrup)

Calories 29

Fat 0

Carbs 3.6

Protein 3