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We are sticking with the Valentine’s Day theme in this week’s Tuesday Treats. Today, I am sharing with you a Homemade Valentine’s Pop Tarts recipe from The Naptime Chef, which was featured on Babble’s The Family Kitchen. Enjoy!

Ingredients:

• 1 package of refrigerated pie crust

Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Sugar sprinkles for dusting

Directions:

1. Preheat the oven to 400ºF.
2. Transfer the pie crusts to a lightly floured surface and cut it into 2×3 rectangles. It is easiest to measure the pieces with a ruler, score the crust with a knife and cut it with a pizza cutter.
3. Spoon about 2 teaspoons of strawberry jam onto one of the rectangles, leaving about 1/4 inch of space before the edge. Use a cookie cutter or paring knife to cut heart shapes out of the second rectangle. Then place the heart rectangle over the jam and seal the edges together with the tines of a fork. Baking on a cookie sheet for 8 to 10 minutes, then allow to cool.
4. To make the glaze mix the powdered sugar, milk and vanilla in a bowl and add food coloring if desired. Drizzle the glaze over the warm pop tarts and sprinkle with sanding sugar.

Picture and Recipe Courtesy of The Naptime Chef,  featured on Babble’s The Family Kitchen

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Since Valentine’s Day is only a couple weeks away, it is time to bring out the Valentine’s Day treats! These Valentine Jelly Pops are made with yogurt, gelatin and sweetened condensed milk – perfect for a Valentine’s Day party or after-school snack!

Prep Time: 1 hour

Total Time: 4 hours

Servings: 15 Jelly Pops

Ingredients:

{Red Layer}

• 1/2 cup boiling water
• 1 3 oz package strawberry flavored gelatin dessert (sugar free dissolves very easily)
• 1/2 cup cold water

{Pink Layer}

• 1/2 cup cold water
• 1 1/2 envelopes plain gelatin
• 1 6 oz strawberry flavor Yoplait yogurt

{White Layer}

• 1/3 cup cold water
• 1 envelope less 1/2 tsp plain gelatin
• 1/3 cup sweetened condensed milk
• 8 each wooden coffee stirrers, cut into 2 inch lengths for garnish, if desired

Directions:

1. These pops are super cute whether they’re made in a silicon mold (I used this cute little baba mold), or set in a baking pan (I’d use a standard loaf pan – about 8″ x 4″) and cut into squares.  If using a silicone mold, prepare mold by spraying lightly with cooking spray, then wiping each mold cavity clean with a paper towel. This will leave a slight residue to aid in un-molding without affecting the taste or appearance of the jelly pops. If setting in a glass or non-reactive metal baking pan, no prep is needed.  The instructions below are for molds – so if you’re setting in a pan, just pour in the layers!
2. Red Layer: Dissolve strawberry gelatin in boiling water. Add cold water. Pour 1 tsp. of the gelatin into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched – about 20 minutes). While the red layer is chilling, prepare Pink Layer.
3. Pink Layer: Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat and stir in yogurt. Allow to cool to room temperature – you may want to pop the gelatin in the fridge or freezer for a minute or two to help it along. Pour 1 tbsp into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched – about 15 to 20 minutes). While the pink layer is chilling, Prepare White Layer.
4. White Layer: Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Pour approximately 2 tsp. into each mold cavity.
5. Refrigerate several hours or overnight, until fully set. (Overnight is ideal as it allows the layers to fully bond.) Garnish each jelly pop with a coffee stirrer segment to make the “popsicle” handle, if desired.

Recipe and Picture Courtesy of Jelly Shot Test Kitchen

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