Ingredients and Weight:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 cup salted butter (melted)
- 3/4 cup milk or cream
- 2 cups fresh or frozen raspberries
- 1 tablespoon lemon juice (optional)
- Sweetener like sugar or honey, for topping
Preparation Time:
- Preparation Time: 30 minutes (plus freezing time)
- Cooking Time: None (as this is a no-cook recipe)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large bowl, combine flour, baking powder, and sugar.
- Add melted butter and milk/cream and mix until a smooth dough is formed.
- Add fresh or frozen raspberries and mix gently.
- Pour the mixture into ice pop molds, leaving some space at the top for the ice pop to expand.
- Freeze for at least 6 hours or until solid.
- Remove from molds and serve with a sprinkle of sweetener on top.
Nutritional Information: (Per serving, assuming 8 ice pops)
Calories: Approx. 200-250 calories per ice pop (depending on the amount of sweetener used)
Carbohydrates: 30-40g
Fat: 8-10g
Protein: 3-4g
Dish Characteristics:
- A refreshing and creative dessert that combines the flavors of shortcake and raspberries in an ice pop form.
- Perfect for warm summer days or as a treat for any occasion.
- Can be customized with different flavors or toppings.
User Comments:
- "These ice pops are so delicious! The combination of raspberry and shortcake is amazing."
- "A great way to cool down during hot summer days. My kids loved them!"
- "I made these for a party and they were a hit! Everyone loved the unique flavor combination."
Special Precautions and Tips:
- Use fresh raspberries for best flavor and texture. If using frozen, make sure they are completely thawed before mixing with the dough.
- Adjust the amount of sweetener according to your preference.
- For an extra special touch, you can add a small amount of lemon juice to enhance the raspberry flavor.
- Make sure to leave some space at the top of the molds for the ice pop to expand during freezing.
