Prep: 15 minutes Freeze: 6 hours
10 5-oz paper cups
3 peeled and chopped kiwifruits
1 Tbsp. sugar
1 quart rasberry or tangerine sherbet
2 to 4 Tbsp. orange guice
10 flat wooden craft sticks
1. Arrange cups on a baking pan, in a small bowl combine kiwifruits and sugar. Divide chopped kiwi among cups. In a large bowl use an electric mixer on low speed to beat together the sherbet and orange juice until combined. Spoon sherbet mixture over kiwi, filling cups.
2. Cover each cup with a square of foil. Use a table knife to make a small hole in the center of each foil square. Slide a wooden craft stick through each hole and into fruit mixture in cup. Freeze at least 6 hours or overnight.
3. To serve, remove foil; carefully tear away cups. Serve immediately. Makes 10 pops.