Zoku Blog:

Makes 6 Pops 

INGREDIENTS

½ cup Greek Vanilla Yogurt
2/3 cup whole milk (about 5 ounces)
1 tablespoon agave nectar
½ teaspoon clear vanilla extract
3 ounces orange juice
yellow food coloring
orange food coloring

MAKE THE BASE COLORS

1. In a medium bowl, whisk together the yogurt, milk, agave, and clear vanilla extract until thoroughly combined and smooth.
2. Remove 3 ounces of the mixture; set aside for white layer.
3. Add orange juice to the remaining base and divide the base in half separating into two different bowls.
4. Dye one bowl of the base yellow and the other bowl of base orange.

ASSEMBLE THE POPS

1. Remove the Zoku Quick Pop Maker from the freezer. Insert sticks and pour ¼ ounce white base into each cavity; allow layer to freeze completely.
2. Pour ¾ ounce orange base into each cavity directly on top of the white layer; allow layer to freeze completely.
3. Pour yellow base up to the fill line in each cavity (approximately ¾ ounce per pop); allow layer to freeze completely.
4. Remove the pops with the Super Tool. Repeat with remaining pops.

For tips on making neat layers click here

Summer is finally over, and we’re enjoying some cooler weather (for a change!) Here’s the perfect Zoku recipe for a fall day.

Yields 6 Pops

INGREDIENTS

8 ounces apple cider
4 tablespoons caramel sundae syrup; at room temperature
4 tablespoons Greek vanilla yogurt
6 thin apple slices (approximately 1/8 inch thick) optional

MAKE THE CARAMEL APPLE BASE

In a medium bowl, whisk together the apple cider, caramel syrup, and yogurt until thoroughly combined and smooth.

ASSEMBLE THE POPS

Using the Zoku Fruit Wand, apply the apple slices to the walls of the pop maker molds. Insert sticks and pour the caramel apple base until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.

Yields 6 Pops

INGREDIENTS

5 ounces Greek Vanilla Yogurt
4 tablespoons fresh lemon juice (about two lemons)
¼ teaspoon pure vanilla extract
6 ounces low fat milk
zest of one lemon
2 tablespoons agave nectar
6 lemon slices (approximately 1/8 inch thick) optional

MAKE THE LEMON CREAM BASE

In a medium bowl, whisk together the yogurt, lemon juice, vanilla, milk, lemon zest and agave until thoroughly combined and smooth.

ASSEMBLE THE POPS

Using the Zoku Fruit Wand, apply the lemon slices to the walls of the pop maker molds. Insert sticks and pour the lemon cream base until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.

Makes 6 pops

Ingredients

3 cups cubed cantaloupe (approximately ½ cantaloupe)
6 mint leaves
3 tablespoons of water
1 tablespoon agave nectar

Directions

1. Place all ingredients in a blender and puree until smooth and well combined.
2. Remove the Quick Pop Maker from your freezer; insert sticks.
3. Pour the puree into molds until you reach the fill line. Let freeze completely; remove the pops with the Super Tool. 
4. Repeat with remaining 3 pops and enjoy this refreshing treat. 

Makes 6 pops

Ingredients

½ cup (3 ounces) fresh raspberries; rinsed and drained
1 tablespoon sugar
1 cup (8 ounces) limeade; divided use

Directions

1. In a blender, puree raspberries, sugar and ¼ cup (2 ounces) limeade until smooth; set aside.
2. Remove the Quick Pop Maker from your freezer and insert sticks.
3. Pour ½ ounce of reserved limeade into each Quick Pop cavity. Allow this layer to freeze completely. 
4. Next, pour 1 ounce of the raspberry/limeade puree into each Quick Pop cavity. Allow this layer to freeze completely.
5. Finally, pour ½ ounce of reserved limeade into each Quick Pop mold. (do not go past the fill line!) Allow this layer to freeze completely. Note: We placed fresh raspberry pieces in the last limeade layer before it froze.
6. Remove the pops with the Super Tool. Repeat with remaining 3 pops. Enjoy your tri-layered Raspberry Limeade Pops!

For tips on making neat layers click here

Whoa! It’s a double rainbow! It’s almost a triple rainbow!…what does this mean?

We thought it would be fun to share a recipe for a rainbow Quick Pop since there’s been so much talk about rainbows lately. Especially double rainbows!

Preparing this many stripes takes a little bit longer than usual, (and may not yield as many rounds as usual), but it’s a lot of fun. Use the Zoku Tool Kit for best results and see our tips here for making really neat stripes.

Makes 3 pops

Ingredients

3 ounces of limeade (white layers)
¾ ounce white grape juice; with red food coloring added (red layer)
¾ ounce orange juice (orange layer)
¾ ounce pineapple juice (yellow layer)
¾ ounce white grape juice; with green food coloring added (green layer)
¾ ounce white grape juice; with blue food coloring added (blue layer)

Directions

1. Remove The Quick Pop Maker from your freezer; insert sticks.
2. Set the Quick Pop Maker to lean on the short side of the Angle Tray (included in the Zoku Tool Kit).
3. White layer - Using the Zoku Siphon (included in the Zoku Tool Kit), squeeze the ½ ounce of limeade into each cavity; allow to freeze completely.
4. Red layer - Using the Zoku Siphon, squeeze ¼ ounce white grape juice into each cavity directly onto the limeade layer; allow to freeze completely.
5. Orange layer - Using the Zoku Siphon, squeeze ¼ ounce orange juice into each cavity directly onto the red layer; allow to freeze completely.
6. Yellow layer - Using the Siphon Tool, squeeze ¼ ounce pineapple juice into each cavity directly onto the orange juice layer; allow to freeze completely.
7. Green layer - Using the Siphon Tool, squeeze ¼ ounce white grape juice into each cavity directly onto the pineapple juice layer; allow to freeze completely.
8. Blue layer - Using the Siphon Tool, squeeze ¼ ounce white grape juice into each cavity directly onto the green layer; allow to freeze completely.
9. White layer - Remove Quick Pop Maker from the Angle Tray and place on a flat surface. Pour remaining limeade into each cavity until you reach the fill line; allow to freeze completely
10. Remove the pops with the Super Tool and enjoy! 

Make unique pops fast with our easy-to-use tools. Neatly pour juice and make flavored core pops (aka creamsicles), apply fruit slices and stenciled cut-outs or make pops with cool angles. The only limit is your imagination!

What’s included:

• 3 drip-free Zoku pour cups for neat and accurate pours.

• 1 heart and 1 star stencil.

• 1 Fruit Wand to easily apply stencil cutouts and fruit slices.

• 1 Siphon for making creamsicles and for pouring accurate layers with the angle tray.

• 1 Angle Tray for making insane Zoku geometry.

• Instructions

BPA and phthalate free.

Available now in the Zoku Shop

Tired of storing your Quick Pops in plastic bags? We were too, so we designed the Zoku Storage Case. It holds up to 6 pops in an airtight enclosure that preserves freshness. Remove the cover and you have a great way to display pops at the table. Your pops will look beautiful and will taste even better.

 Also, the storage case is BPA and Phthalate free – Quick Pops never had it so good!

Available now in the Zoku Shop

Did you know you can follow us on twitter for even more Zoku updates and Quick Pop™ ideas?

Well now you know… so what are you waiting for? Follow us!

The Quick Pop™ Maker is very easy to use, however on occasion you may experience trouble getting a pop to freeze. Below is a list of possible causes for uncooperative pops. Take a peek to try and decipher what’s going wrong.

It could be your equipment if…

• Your freezer is not cold enough. Make sure your freezer is 0°F.
• Your freezer is too packed with stuff. The Quick Pop™ Maker may not be able to freeze fully if there is not enough airflow in your freezer. Try giving it a little breathing room, freeze for 24 more hours and try again.

It could be your ingredients if…

• The liquid you’re making pops with contains alcohol or if it’s too high in fat, oil or sugar.
• The liquid you’re making pops with is too soft or has too many solids. For example, if you made a chocolate pop from cocoa and used too high of a cocoa to water ratio, your pop may not freeze. Next time, use a little more water and try again.

It could be your technique if…

• You didn’t let The Quick Pop™ Maker freeze for 24 hours. Be patient - it’s worth the wait, we promise!
• The liquid you’re making pops with is too warm. Let it cool before adding it to The Quick Pop™ Maker molds.
• You’re trying to remove the pops before they’re fully frozen. A good way to tell if your pop is frozen is by testing it with a toothpick. If it doesn’t feel solid at the base of the stick, it’s probably not ready yet. 

If you’ve read through the above list and still can’t figure out the problem, you can contact us with questions here.