A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pina Colada Popsicles
- add review
- #83112
There's hardly a more tropical duo than pineapple and coconut, but a third fruit is actually the key to these summer pops. Blending bananas into the mix makes these treats extra creamy.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 can (5 ounce size) pineapple chunks in light syrup, undrained
1 can (10.5 ounce size) coconut milk
2 bananas, peeled and cut into chunks
1 teaspoon vanilla extract
directions
Combine the pineapple, coconut milk, bananas, and vanilla in a blender. Process on high speed until smooth.
Pour the pineapple mixture into popsicle molds. Freeze the pina colada popsicles for 2-3 hours, or until solid.
nutrition data
119 calories, 9 grams fat, 11 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
March 16, 2013
Now, if I could only figure out how to freeze these with some real rum in them! Also, I used rum extract instead of the vanilla to make them taste more tropical. I bought cute molds I wanted to try making popsicles in and these were perfect for them.