Zoku

Happy Valentine's Day!

Mon, 13 Feb 2012 13:35:52 -0500

These Valentine Quick Pops are a perfect dessert! Make them together for a romantically fun kitchen project. Happy Valentine’s Day from Zoku!

Makes 6 Pops

INGREDIENTS

FOR THE FUDGE BASE
1 cup (8 oz) water
2 oz semisweet chocolate
¼ cup Nutella*
pinch of salt
⅓ cup (2 ½ oz) 2% milk

FOR THE QUICK SHELL
⅔ cup (4 oz) semisweet chocolate chips
⅓ cup (2 ½ oz) refined coconut oil

FOR THE GARNISH
¼ cup toasted hazelnuts, finely chopped

MAKE THE FUDGE BASE
In a medium saucepan over low heat, whisk together the water, chocolate, Nutella,* and salt until the chocolate has completely melted (do not boil) and chocolate granules have dissolved, about 5 minutes (test by dipping a clean spoon into the mixture; if you don’t see many chocolate specks, it’s ready to come off the heat). Let cool slightly (about 10 minutes). Whisk in milk. Refrigerate until cool.

MAKE THE CHOCOLATE QUICK SHELL
In a double boiler over barely simmering water, whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops. Yields ¾ cup of Quick Shell.

ASSEMBLE THE POPS
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the cooled Fudge Base into each cavity until you reach the fill line. Let freeze** completely and remove the pops with the Super Tool.
Pour the Quick Shell into the Zoku Chocolate Station and dip your Quick Pops into the cavity to evenly coat your Quick Pops in Quick Shell. Fill chopped hazelnuts into the Sprinkle Tray and then dip the Quick Pop into the tray. Repeat with remaining pops.

*Nutella is a registered trademark of Ferrero.
** Due to the use of Nutella in this recipe, you may notice a longer freezing time.

Apple, Pear, and Orange Quick Pops

Mon, 23 Jan 2012 11:22:40 -0500

Quick Pops don’t have to be just for dessert! Imagine the surprise and delight on the kids’ faces as you hand them a Zoku Quick Pop chock full of freshly juiced strawberries, bananas, and (shhhh!) kale, next to their breakfast oatmeal. They certainly don’t need to know all the wonderfully healthy vitamins they’re taking in. Plus, ice pops for breakfast = coolest parents ever.

Consider all the combinations of fresh juice you can make; orange and pineapple, apple and black currant, carrot, strawberry and blueberry - the possibilities, and fun, are endless!

Makes 6 Pops

INGREDIENTS

½ cup (4 oz) fresh apple juice; chilled
½ cup (4 oz) fresh pear juice; chilled
½ cup (4 oz) fresh orange juice; chilled

MAKE THE APPLE, PEAR, & ORANGE JUICE BASE
In a liquid measuring cup with a spout, stir together the apple, pear, and orange juices.

ASSEMBLE THE POPS
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the chilled Apple, Pear, and Orange juice base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining juice.

Happy Holidays!

Fri, 16 Dec 2011 16:18:46 -0500

Wishing you a joyous holiday season! We hope these Quick Pops inspire you to make your own holiday creations.

Boo! Zoku Halloween Pops

Mon, 10 Oct 2011 19:21:00 -0400

1. GHOST O’ LANTERN
Makes up to 6 pops

INGREDIENTS
1 Fruit Roll Up* of your choice (used to make the facial features)

For the Vanilla base
1 cup (8 oz) 2% milk
¼ cup + 1 Tbsp heavy cream
2 Tbsp sugar
2 tsp vanilla extract

For the Chocolate base
2 Tbsp (1 oz) water
1 Tbsp + 1 tsp (½ oz) bittersweet chocolate
1 Tbsp sugar
1 pinch of salt
2 Tbsp 2% milk
2 Tbsp half & half

MAKE THE VANILLA POP BASE
Whisk together the Vanilla base ingredients until sugar has dissolved.

MAKE THE CHOCOLATE POP BASE
In a medium saucepan over low heat, whisk together the water, chocolate, sugar, and salt until the chocolate has completely melted (do not boil) about 5 minutes. Let cool (about 10 minutes). Whisk in milk and half & half. Refrigerate until cool. In a Hurry? Simply substitute the Chocolate base with chocolate milk.

ASSEMBLE THE POPS
Follow the instructions included with the Zoku Character Kit, instead of using fruit slices use Fruit Roll Ups* to create the facial features. Once the features are applied, insert sticks and pour 1 ¾ ounce of the Vanilla base into each cavity. Let this layer freeze completely, then pour in the Chocolate base until it reaches the fill line. Allow this layer to freeze completely, then remove pops with the Super Tool and enjoy!

2. SPIDER FUDGE
Makes up to 6 pops

INGREDIENTS
1 cup (8 oz) water
2 ½ oz bittersweet chocolate
⅓ cup sugar
1 pinch of salt
⅓ cup (2 ½ oz) 2% milk
1 Tbsp half & half

For the White Chocolate Quick Shell
⅔ cup white chocolate chips
⅓ cup coconut oil

MAKE THE WHITE CHOCOLATE QUICK SHELL
Yields ¾ cup
In a double boiler over barely simmering water, whisk together the white chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely.

MAKE THE CHOCOLATE BASE
In a medium saucepan over low heat, whisk together the water, chocolate, sugar, and salt until the chocolate has completely melted (do not boil) about 5 minutes. Let cool (about 10 minutes). Whisk in milk and half & half. Refrigerate until cool. In a Hurry? Simply substitute the Chocolate base with chocolate milk.

ASSEMBLE THE POPS
Remove the Zoku Quick Pop Maker from the freezer. Insert sticks and pour the Chocolate base until you reach the fill line. Let freeze completely, then remove with the Super Tool. To make the spider web, drizzle on the white chocolate with a small spoon into a web shape.

3. CANDY CORN
Makes up to 6 pops

INGREDIENTS
For the Vanilla base
¼ + 2 Tbsp (3 oz) 2% milk
2 ½ Tbsp heavy cream
1 ½ Tbsp sugar
1 ½ tsp vanilla extract

4 ½ oz orange juice
3 oz pomegranate juice

ASSEMBLE THE POPS
Remove the Zoku Quick Pop Maker from the freezer. Insert sticks and pour about ¾ ounce of the Vanilla base into each cavity, allow layer to freeze completely. Next pour about ¾ ounce of orange juice into each cavity and allow layer to freeze completely. Finally, pour pomegranate juice until you reach the fill line (approximately ½ ounce per pop and allow layer to freeze completely. Remove pops with the Super Tool. Repeat with remaining pops and enjoy!

4. JUICE O’ LANTERN
Makes up to 6 pops

INGREDIENTS
1 ½ cup of orange juice
1 Fruit Roll Up* of your choice (used to make the facial features)

ASSEMBLE THE POPS
Follow the instructions included with the Zoku Character Kit, instead of using fruit slices use the Fruit Roll Ups* to create the facial features. To make the teeth, cut the mouth shape out of the fruit roll ups with the large half-circle stencil, and then use the racetrack shaped stencil to cut the teeth into the mouth shape. Once the features are applied, insert sticks and pour the orange juice until you reach the fill line. Let freeze completely. Remove the pop with the Super Tool. Repeat with remaining pops and enjoy!

*Fruit Roll Ups are a registered trademark of General Mills.

Spicy Mexican Chocolate Paletas

Mon, 26 Sep 2011 13:04:17 -0400

The Aztecs of ancient Mexico revered chocolate so much it was used as both food and currency. In Mexico today, chocolate can be found in large discs, and combines dark, bitter chocolate with sugar, cinnamon, and sometimes nuts. Combined with the creaminess of milk, Mexican chocolate will make an ice pop to win over anyone.

Makes 6 Paletas/Pops

INGREDIENTS
¼ cup pine nuts, roasted
1 Mexican Chocolate disc (recommended Ibarra or Abuelita Chocolate)
1 cup water
1 cup half & half
4 tablespoons condensed milk
1 teaspoon chile powder
Simple syrup or agave nectar

ROASTING PINE NUTS
In a skillet over low heat, dry roast pine nuts. Remove from heat and allow to cool on a plate. In a mortar and pestle crush the pine nuts. Set aside.

CHOCOLATE BASE
In a saucepan over low heat melt the chocolate in the water. Stir with a whisk to help chocolate melt evenly. Do not let boil.

ASSEMBLE THE PALETAS/POPS
Mix ½ cup chocolate base, half & half, condensed milk, and chile powder until well combined.

Insert the sticks into the Zoku Quick Pop Maker; fill with the chocolate mixture until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.

After removing the pops from the Zoku Quick Pop Maker, dip the tip of each pop into some simple syrup or agave nectar and sprinkle with pine nuts. If you love pine nuts try adding them to the chocolate mixture (that’s what we did) before freezing. The smokiness of the pine nuts with the chocolate and chile is soooo delicioso!

Berry Mojito Pops

Mon, 22 Aug 2011 09:54:00 -0400

Makes 6 Pops

INGREDIENTS

1 cup (4 oz) fresh raspberries
½ cup (3 oz) blueberries
½ cup (2 oz) blackberries
2 oz light rum**
½ cup simple syrup*
8-10 fresh mint leaves

MAKE THE BERRY MOJITO BASE
Combine all ingredients in a blender. Pulse the machine until the mixture begins to smooth, but still has a little texture to it.

ASSEMBLE THE POPS
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the Berry Mojito base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining pops.

*The amount of simple syrup you use will vary depending on the sweetness of the berries
**For a non-alcoholic Pop, do not add the rum

Cherries & Cream Quick Pops

Tue, 12 Jul 2011 11:05:25 -0400

Escape the heat with the cool and refreshing Cherries and Cream Quick Pops! The melding of cherries and cream, topped with chocolate is a winning combination! So indulge yourself with these delicious pops!

Makes 6 Pops

INGREDIENTS

FOR THE CHERRY BASE
6 ounces fresh pitted cherries
½ cup Greek vanilla yogurt
½ cup whole milk
1 tablespoon granulated white sugar

FOR THE QUICK SHELL
2/3 cup (4 oz) semisweet chocolate chips
1/3 cup (2 ½ oz) refined coconut oil

MAKE THE CHERRY BASE
In a blender, combine cherries, yogurt, milk, and sugar. Blend until throughly combined and smooth.

ASSEMBLE THE POPS
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the Cherry base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining pops.

ADD THE QUICK SHELL
Hold a pop flat side facing up, use a small spoon to drizzle Quick Shell onto the pops. Wait a few seconds for the shell to harden and do the same to the other side. Enjoy!

Red, White, & Blue Quick Pops

Wed, 29 Jun 2011 15:49:27 -0400

These American flag inspired Quick Pops are not only festive, but they are also incredibly simple.

Makes 3-6 Pops

INGREDIENTS
12 oz of lemonade
Red food coloring
Blue food coloring
1 apple or pear for creating the stars

CREATING THE COLORS
Use liquid or gel food coloring to dye lemonade red and blue; plain lemonade will create the white layer. If you are using gel dyes, be sure to throughly stir your dyed lemonade to ensure that all of the dye has been dissolved into the liquid.

CUTTING AND APPLYING THE STARS

Slice an apple or pear 1/8 inch thick or less
Lay the fruit flat and cut with the star fruit stencil found in the Zoku Tool Kit
Attach the fruit slices using the end of the fruit wand (also found in the Zoku Tool Kit).
Insert the prepared fruit wand into the pop mold, pressing the fruit star against the wall of the cavity for about 10 seconds. Repeat as desired.

LAYERING

If you want to create a red, white, and blue effect, remember to pour your red lemonade in first. To achieve the look that is seen in the photo, you’ll want to use the following guidelines or you can estimate your desired proportions. Click here for tips to create neat layers.

RED, WHITE, AND BLUE QUICK POPS

Remove your Zoku Quick Pop Maker from the freezer. Apply 3 stars to the top 1/3 of the Zoku Quick Pop cavities using the directions above.
Insert sticks. Pour 1/2 ounce plain lemonade into each Zoku Quick Pop cavity. Allow this layer to freeze completely.
Next, pour 3/4 ounce plain lemonade into each cavity. Allow this layer to freeze completely.
Finally, pour 3/4 ounce of blue lemonade into each cavity, this last layer should reach the fill line. Allow this layer to freeze completely.
Remove the pops with the Super Tool and enjoy.

NOTE
Since we are using a layered method, the amount of pops you can make per session will be reduced. This is because there is a longer freezing time due to the multiple layers.

HAVE FUN AND BE CREATIVE
We’d love to see your 4th of July Quick Pops, so be sure to upload a photo and share your creations on our Facebook page!

Pineapple Coconut Pops

Thu, 09 Jun 2011 16:25:00 -0400

The heat is on! Make these delicious Pineapple-Coconut Pops and cool yourself off. The combination of these two flavors will be sure to bring to mind the tropics. So transport yourself and enjoy these Quick Pops!

Makes 6 Pops

INGREDIENTS

FOR THE BASE
8 ounces fresh pineapple
½ cup pineapple juice
¼ cup unsweetened coconut milk
¼ cup milk
2 tablespoons sugar
¼ cup sweetened shredded coconut

MAKE THE PINEAPPLE-COCONUT BASE

Combine all ingredients in a blender and blend until smooth.

ASSEMBLE THE POPS

Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the Pineapple-Coconut base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining pops.

Mother's Little Helper - Mimosa Pops

Tue, 03 May 2011 10:45:00 -0400

Happy Mother’s Day! Check out Zoku’s latest recipe for all the Moms out there. Treat yourself to a little time out with Zoku’s Mimosa Quick Pops. (This recipe is also delicious without champagne!) This is Zoku’s first ice pop recipe that contains alcohol. Little known fact: One of the first things that many adults ask when they first see the Quick Pop Maker is if they can use alcohol in it!

Makes 6 Pops

INGREDIENTS

For the orange juice/champagne layers:
2 ounces champagne
8 ounces orange juice

For the strawberry layer:
½ cup fresh strawberries
3 tablespoons orange juice

MAKE THE ORANGE-CHAMPAGNE BASE
Stir the orange juice and champagne together until combined.

MAKE THE STRAWBERRY LAYER
Puree strawberries and 3 tablespoons of orange juice in blender until smooth.

ASSEMBLE THE POPS

Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about ¾ ounce of orange-champagne base into each cavity; allow layer to freeze completely.
Pour ½ ounce strawberry puree into each cavity directly on top of the orange-champagne layer; allow layer to freeze completely.
Pour another layer of the orange-champagne base up to fill line in each cavity (approximately ¾ ounce per pop); allow layer to freeze completely.
Remove the pops with the Super Tool. Repeat with remaining pops.

Strawberry Lime Pops

Mon, 11 Apr 2011 15:59:00 -0400

With strawberry season quick approaching, there is no better way to use these red gems than in Fresh Strawberry-Lime Quick Pops. Bursting with the bright and sweet flavors of spring, these Pops will make winter a distant memory.

Makes 6 Pops

INGREDIENTS
10 ounces fresh strawberries; stems removed, rinsed and drained
3 tablespoons sugar (*more if necessary)
1 teaspoon lime zest
½ cup water
3 ounces limeade; divided use

ASSEMBLE THE POPS

In a blender, puree strawberries, sugar, lime zest, and water, until smooth, set aside.
Remove Zoku Quick Pop Maker from the freezer. Insert sticks.
Pour 1 ounce strawberry puree into each Zoku Quick Pop cavity. Allow this layer to freeze completely.
Next pour ½ ounce limeade into each cavity. Allow this layer to freeze completely.
Finally pour another layer of the strawberry puree up to the fill line in each cavity. Allow this layer to freeze completely.
Remove the pops with the Super Tool. Repeat with remaining pops.

* Adjust the amount of sugar based upon the sweetness of your berries. Strawberries from local farms tend to have a much sweeter and true berry flavor than those found in the supermarkets. We recommend using organic ingredients whenever possible.

Cranberry Orange Pops

Tue, 15 Mar 2011 14:07:00 -0400

Makes 6 Pops

INGREDIENTS

9 ounces orange juice; divided use

For the cranberry sauce:
6 ounces fresh cranberries (about 1 1/3 cup)
4 ounces orange juice (½ cup)
½ cup granulated sugar
zest of one orange

MAKE THE CRANBERRY-ORANGE BASE

In a medium saucepan over medium heat, dissolve the sugar in ½ cup orange juice. Stir in the fresh cranberries and cook until the cranberries begin to pop (about 8 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools. Place in refrigerator for at least two hours.
Remove Cranberry-Orange Sauce from the refrigerator and place into a blender. Add in 6 ounces of orange juice and blend until smooth (mixture will be slightly thick).

ASSEMBLE THE POPS

Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about ¾ ounce of cranberry-orange base into each cavity; allow layer to freeze completely.
Pour ½ ounce orange juice into each cavity directly on top of the cranberry-orange layer; allow layer to freeze completely.
Pour another layer of the cranberry-orange base up fill line in each cavity (approximately ¾ ounce per pop); allow layer to freeze completely.
Remove the pops with the Super Tool. Repeat with remaining pops.

Zoku Wins the 2011 Housewares Design Award

Sun, 27 Feb 2011 23:30:00 -0500

And the award goes to…the Zoku Quick Pop Maker!

We are honored for this distinction and recognition from the International Housewares Association. We’d like to thank our families for always being there and encouraging us, our brilliant engineering and design teams, and finally our fans for their support.

Thank you!

Chocolate Covered Valentine's Pops

Fri, 11 Feb 2011 16:54:00 -0500

Makes 6 Pops

INGREDIENTS

For the Strawberry Base
6 ounces strawberries
1/4 cup heavy cream
1/2 cup low fat milk
1 teaspoon pure vanilla extract
1 tablespoon granulated white sugar

For the heart accents
Using the heart stencil from the Zoku Tool Kit, cut out desired number of hearts from a thin slice of apple.

For the Quick Shell
2/3 (4oz) semisweet chocolate chips
1/3 cup (2 1/2 oz) refined coconut oil

MAKE THE STRAWBERRY BASE

In a blender, combine strawberries, heavy cream, milk, vanilla, and sugar. Blend until thoroughly combined and smooth.

ASSEMBLE THE POPS

Using the Zoku Fruit Wand or tweezers, apply the apple hearts to the walls of the pop maker molds.
Insert sticks and pour the strawberry base to the fill line.
Let freeze completely, remove the pops with the Super Tool.
Repeat with remaining pops.

ADD THE QUICK SHELL

Hold a pop flat side facing up, use a small spoon to drizzle Quick Shell onto the pops.
If desired, add festive sprinkles to the Quick Shell while it is still wet.
Wait a few seconds for the shell to harden and do the same to the other side.
Enjoy!

Zoku Wins Good Housekeeping's VIP Award!

Thu, 13 Jan 2011 20:32:15 -0500

The Zoku Quick Pop Maker has been selected as a winner in Good Housekeeping’s Third Annual Very Innovative Products (VIP) Awards. Zoku was featured alongside Apple’s iPad, Dyson’s Air multiplier and Method’s laundry detergent to name a few.

According to Good Housekeeping:

“These awards represent an outstanding achievement, as they are chosen from thousands of products and the result of consumer evaluation and laboratory testing by the scientists in the Good Housekeeping Research Institute (GHRI). Our VIP Award winners are products that are ingenious breakthroughs and solve everyday problems in new and exciting ways. Evaluations for our VIP Awards span many months and the results are published in the February 2011 issue of Good Housekeeping.”

Thanks Good Housekeeping, we’re honored!

Peppermint Pops

Tue, 21 Dec 2010 12:45:54 -0500

Makes 6 Pops

INGREDIENTS

For the Peppermint Base:
6 ounces vanilla yogurt
8 ounces milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
½ teaspoon pure peppermint extract

For the garnish:
Crushed candy canes
Green or red candy melts
Various holiday nonpareils

MAKE THE PEPPERMINT BASE

In a medium bowl, whisk together vanilla yogurt, milk, granulated sugar, vanilla, and peppermint extracts until throughly combined.

ASSEMBLE THE POPS

Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the peppermint base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining pops.
To decorate, melt candy melts according to package directions. Drizzle melted chocolate over the pops and sprinkle with crushed candy canes and/or various holiday nonpareils.

Zoku Quick Pops Recipe Book

Tue, 30 Nov 2010 16:36:00 -0500

Introducing Zoku’s Quick Pops Recipe Book! Our book will help you master the art of creating Zoku Quick Pops faster than ever! With over 40 quick and delicious recipes, there’s something for everyone to enjoy. We’ve also included Zoku’s original pop making techniques, decorating ideas, and tips to inspire our fellow Quick Pop enthusiasts to create their own unique recipes. Grab your pop maker, get popping, and “Watch it Freeze!” We posted a sample recipe from the book below.

Available now in the Zoku Shop

PINK MOJITO
Ice pops may bring out the kid in you, but you’ll feel sophisticated while savoring this cocktail-inspired pop. Surprisingly, even grapefruit skeptics are won over by this recipe.

Makes 6 Pops

INGREDIENTS

2/3 cup (5 1/2 oz) water
3 tablespoons sugar
7 fresh mint leaves
1 cup + 2 tablespoons (9 oz) pure pink grapefruit juice (store-bought or about 2 grapefruits, juiced)

MAKE THE MINT SYRUP

In a small saucepan over medium–low heat, combine the water, sugar, and fresh mint leaves. Bring to a simmer, cover, reduce heat to low, and continue to simmer for about 5 minutes. Remove from heat. Using a fine mesh sieve, strain the mixture into a medium bowl.Refrigerate until cool.

MAKE THE POP BASE

Stir together the cooled mint syrup and grapefruit juice. When juicing grapefruit, remove as much as the rind and inner white pith as possible to prevent bitter tasting juice.

ASSEMBLE THE POPS

Insert sticks into the pop maker molds and pour the pop base until you reach the fill line.
Let freeze completely, then remove pops with the Super Tool and enjoy! Repeat with remaining pops.

Pumpkin Spice Latte Pops

Tue, 23 Nov 2010 11:24:00 -0500

Makes 6 Pops

INGREDIENTS

2 teaspoons instant espresso powder
2 tablespoons warm water
2 tablespoons granulated sugar
2 teaspoons pure vanilla extract
¼ cup pure pumpkin puree
½ teaspoon pumpkin pie spice
¾ cup (6 ounces) milk
¼ cup (2 ounces) heavy cream

MAKE THE PUMPKIN SPICE LATTE BASE

In a medium bowl, whisk together the instant espresso granules with the water until granules have dissolved completely.
Whisk in the sugar, vanilla, pumpkin puree, pumpkin pie spice, milk and heavy cream until thoroughly combined and smooth.
Chill mixture (if not chilled, pops will take longer to freeze)

ASSEMBLE THE POPS

Insert sticks and pour the pumpkin spice latte base until you reach the fill line.
Let freeze completely, then remove the pops with the Super Tool.
Repeat with remaining mixture.

Candy Corn Pops – Happy Halloween!

Thu, 28 Oct 2010 10:09:00 -0400

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

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

ASSEMBLE THE POPS

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.
Pour ¾ ounce orange base into each cavity directly on top of the white layer; allow layer to freeze completely.
Pour yellow base up to the fill line in each cavity (approximately ¾ ounce per pop); allow layer to freeze completely.
Remove the pops with the Super Tool. Repeat with remaining pops.

For tips on making neat layers click here

Caramel Apple Pops

Mon, 04 Oct 2010 18:57:00 -0400

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.