I forgot I had on-line access to Real Simple...
raspberry pops
Combine 1 1/2 cups fresh raspberries, 1 cup raspberry juice drink (such as Welch’s), and 2 tablespoons light corn syrup (or crème de cassis) in a blender and process until smooth. Add 1 or 2 raspberries to the pop molds or 3-ounce paper cups. Fold an additional cup of raspberries into the blended mixture and spoon into the molds or cups. Cover and freeze until firm.
mandarin orange cream pops
Place one 11-ounce can of mandarin orange sections (drained) in a blender and pulse to puree. Add 2 cups softened vanilla ice cream and 1 teaspoon finely grated orange zest and pulse until well blended. Spoon the mixture into pop molds or 3-ounce paper cups. Cover and freeze until firm. tip: Halve the vanilla ice cream and add 1 cup orange sherbet for a lower-calorie recipe.
lemon-blueberry twist pops
Drain one 15-ounce can of blueberries, reserving the juice. Set aside 1/3 cup of the blueberries. Puree the remaining berries and 1 tablespoon juice in a blender. Fold in the reserved berries. In a small bowl, whisk two 6-ounce cups of custard-style lemon yogurt with 1/2 cup milk (whole, skim, or 1 percent). In pop molds or 3-ounce paper cups, alternate 2 rounded tablespoons of the yogurt mixture with 1 tablespoon of the blueberry mixture. Swirl with a knife. Cover and freeze.
mint-melon pops
Puree 1 1/2 cups cantaloupe chunks and 1 tablespoon orange juice in a blender. Divide the mixture between pop molds or 3-ounce paper cups. Freeze until the top becomes firm, 30 minutes. Rinse the blender, then puree 11/2 cups honeydew chunks, 1 tablespoon thawed limeade concentrate, and 2 mint leaves. Remove the molds from freezer and top with the honeydew mixture. Cover and freeze.
Wine Popsicles