Carrot Cake Pops

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  • Makes: 9 pops
  • Prep: 15 mins
  • Stand: 6 mins per batch

Carrot Cake Pops

Directions

  1. In a small mixing bowl beat cream cheese until smooth; gradually beat in milk, powdered sugar, and vanilla.
  2. In another small bowl combine carrot juice, pineapple juice and granulated sugar; stir until sugar dissolves.
  3. Add sticks to frozen Quick Pop molds.* Add a small spoonful of the cream cheese mixture to each frozen mold; wait 2 minutes and add carrot mixture until 2/3 to 3/4 cup full. Wait a few minutes more and add additional cream cheese mixture to fill line. Let stand until set, 2 to 4 minutes. Remove and serve. Repeat with remaining mixture.

From the Test Kitchen

*If you don't have pop molds, use paper cups. Pour cream cheese mixture into 3-oz. cups; cover with foil and freeze for 1 to 2 hours. add second filling and cover with foil. Make a small slit in foil over each cup. Insert a wooden stick through hole. Return to freezer until solid. Peel off paper cups before serving. Makes 9 pops.

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Nutrition Facts (Carrot Cake Pops)

  • Per serving:
  • 81 kcal ,
  • 4 g fat
  • (3 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 13 mg chol. ,
  • 100 mg sodium ,
  • 10 g carb. ,
  • 8 g sugar ,
  • 2 g pro.

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