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Feeding the kids: Raspberry ice pops
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a sweet end-of-the-summer treat. I found the recipe in "200 Best Ice Pop Recipes," by Andrew Chase (Robert Rose, $24.95).
Raspberry Meringue Ice Pops
(Makes 8 to 10 ice pops)
- 2 egg whites
- Pinch cream of tartar
- 2⁄3 cup sugar
- 1⁄4 cup water
- 2 cups thawed frozen raspberries (See tip below)
1. In a large bowl, using electric mixer at high speed, beat egg whites and cream of tartar until stiff but not dry. Set aside.
2. In a small saucepan over high heat, cook sugar and water until it reaches the large-ball (hardball) stage: 250° to 255°F on a candy thermometer or when it forms a hard ball when a little is dropped from a spoon into cold water. Beating constantly, pour syrup in a thin stream into reserved egg whites. Beat at low speed until meringue is cool, about 2 to 3 minutes. Set aside.
3. Place a sieve over a large measuring cup and strain raspberries, pressing down and scraping solids with a rubber spatula to extract as much pulp and juice as possible. Discard solids. Fold in meringue until thoroughly combined.
4. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.
You can replace the frozen raspberries with 2 1⁄2 cups fresh berries. Place in a saucepan over medium heat with 2 tablespoon water and 1 tablespoon sugar. Cook until berries are soft, about 3 to 5 minutes. Set aside to cool.
Excerpted from "150 Best Ice Pop Recipes" by Andrew Chase © 2013 Robert Rose Inc. robertrose.ca. Reprinted with publisher permission.