Recipe: Whole Fruit Pops
One of my biggest issues with summer desserts is that it is very often unhealthy. Ice cream, gelato, sorbet with added sugar, fruit pies and cobblers, and chilled cheesecakes often top the list of sugary sweets. Not necessary! Making refreshing desserts doesn’t have to be highly caloric.
Try using some creative molds to make these pops. Some ideas include: silicone baking molds, paper cups (especially good if you’re transporting them), or used (and cleaned) yogurt containers.
For some more interesting variations, try cucumber/lime (remember to zest the lime first), chocolate/raspberry/yogurt, blueberry/honey, or pina colada. Use a variety of fruits and 100% fruit juice to make these pops pop!
Whole Fruit Pops
Makes 8 popsicles
- 1 peach, thinly sliced
- 2 kiwis, thinly sliced
- ½ cup blueberries
- ½ cup halved seedless grapes
- 1 cup sliced strawberries
- 1 cup crushed pineapple in juice, pureed
- 1 cup water
In a small bowl, mix the pineapple puree and water. Line the inside of your molds with the sliced fruit and fill the remaining space with the pineapple/water mixture. Insert a popsicle stick into each and freeze until solid (at least 6 hours).
57 calories ∣ 2 calories from fat ∣ 0 g fat ∣ 0 g saturated fat ∣ 14 g carbs ∣ 2 g fiber ∣ 1 g protein ∣ Good source of vitamins C and K ∣ Manganese