Recipe For Cake Pops
Helen asks…
Do you guys know of any recipe that needs chocolate pound cake and molten chocolate?
i was trying to make the cake pops from instructables.com but i failed as i replace the candy melts for molten chocolate since i cant find candy melts in Singapore. so i am now left with a big pound cake and lots of molten chocolates. any ways to reuse them? cos they are really expensive ;(
Frannie answers:
Chocolate Lava Cake
Nancy asks…
Does anyone know a good cheesecake pop recipe?
I am supposed to be bringing the dessert for a party of about 50 or so people and I love cheesecake so I thought it would be easier to just make some cheesecake pops. Although, I’m not really sure if you would use the same recipe as a regular cheese cake and freeze it or if there is a special recipe for the pops.
Frannie answers:
Raspberry Cheesecake Pops:
15 min | 15 min prep | SERVES 8
Ingredients
8 ounces reduced-fat cream cheese , softened
1 cup confectioners’ sugar
1 cup cold skim milk
1 tablespoon vanilla extract
12 ounces frozen raspberries
Directions
1. To prepare pop molds, place 8-5oz paper cups into a standard muffin tin. Set aside.
2. In a food processor, blend cream cheese and sugar until smooth. Add milk and vanilla and process until creamy. Blend in raspberries to make a chunky mixture.
3. Divide mixture into paper cups. Cover the muffin tin tightly with aluminum foil and poke wooden popsicle sticks or plastic spoons through the foil into the center of each cup.
4. Place muffin tin in freezer for at least 4 hours, or until frozen solid.
5. Remove tin, and peel off foil and paper cups. Serve immediately, or store pops in a resealable plastic bag in the freezer.
