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• 4 1/2 cups green, red or black California seedless grapes, plus 2 cups fresh grapes, halved (optional)
• 2 teaspoons sugar
• Food coloring (optional)

Juice 4 1/2 cups of grapes in vegetable juicer or puree in a blender or food processor until smooth. With a plastic spatula, press mixture through a fine strainer into a mixing bowl. Discard solids. Skim foam. Dissolve sugar in juice. Add a few drops of red, green or purple food coloring, if desired.

To make juice pops, fill molds or 5-ounce paper cups with juice, skimming foam. If using cups, cover each cup with foil and poke a wooden stick through center of foil for a handle. If using fruit pieces, put about 3/4 cup of halved grapes into each mold.

Place molds or cups in the freezer for at least 2 hours, or until frozen. To remove pops from cups, take off foil and tear away paper.

Variation: To make layered pops, make 2 batches of grape ice pop mixture from different colored grapes and food coloring, if desired. Fill molds half full with one color and freeze. When hard, fill remainder of the molds with other color and freeze.

Makes 4 juice pops or 8 pops with grape halves.

-- Calif. Table Grape Commission

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PG TESTED

• 1 pint basket strawberries, stemmed
• 5-ounce can evaporated milk
• 3 tablespoons frozen orange, cranberry or pineapple juice concentrate

In blender, blend all ingredients about 1 minute, until smooth. Pour into 8 3-ounce, wax-coated paper cups. Place in shallow pan and insert a wooden craft stick or plastic spoon into the center of each. Freeze until firm, about 4 hours. After freezing, pops can be put in a reclosable plastic bag for storage. To release pops from cups, dip briefly into hot water up to rim of cup. Makes 8.

-- Calif. Strawberry Commission

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PG TESTED

• 2 6-ounce cartons soy yogurt, strawberry or blueberry
• 1 cup strawberries or blueberries, frozen

Puree all ingredients in blender until smooth.

Pour mixture into 5-ounce paper cups or 1/2-cup mold. Place stick in center of mixture. Repeat to make 3 more pops. Freeze at least 2 hours or until firm.

Makes 4 pops

-- SoyConnection.com

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These chocolately treats will leave a smile on your face, despite the chocolate moustache. And they couldn't be easier to make.

• 3-ounce box instant chocolate pudding mix
• 1/4 cup sugar
• 1 cup heavy cream
• 1 cup water
• 1 cup milk

Mix all of the ingredients together in the mixing bowl using a wire whisk.

Pour mixture into molds or paper cups using foil squares with a hole in the center to hold the stick up straight while freezing. Put the molds or cups into the freezer and chill for at least 3 hours. To unmold, hold the cup or mold under running water until the pop slices out easily.

Makes 8.

-- Cooks.com

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These creamy treats taste just like the Creamsicles you had as a kid.

• 1 cup milk
• 1 pint vanilla ice cream
• 6 ounces frozen orange juice concentrate, partly thawed

Combine all ingredients in blender; cover and blend until smooth. Pour into 3 1/2-ounce paper cups. Place in freezer. When partially frozen, insert wooden stick in each. Freeze until firm. Store any leftovers in plastic bags.

Makes 8 pops.

-- CDKitchen.com

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PG TESTED

• 6 cups cubed seedless watermelon (from about 4 1/2 pounds of watermelon), rind removed
• 1 to 4 tablespoons sugar (optional)

Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.

Makes 12.

-- MarthaStewart.com