These yummy, fruity pops are the definition of summer. Use fresh fruits like mangoes, pineapple, strawberries, and blueberries to make these treats even more juicy and delicious.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
20 mins
freeze:
4 hrs
Servings:
12
Yield:
12 pops
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor combine mangoes, pineapple, peaches, and/or nectarines; 1/4 cup of the honey; and 2 Tbsp. of the lemon juice. Cover and process until smooth. Transfer to an airtight container; cover and chill until needed.

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  • Meanwhile, rinse food processor. In the processor combine strawberries, cherries, blueberries, and/or raspberries; remaining 1/4 cup honey; and remaining 2 Tbsp. lemon juice. Cover and process until smooth.

  • Alternately layer fruit mixtures into twelve 3-oz. ice-pop molds; insert sticks. Freeze at least 4 hours or until firm.

No ice-pop mold? No problem.

Layer into twelve 3-oz. wax-lined paper cups and, if desired, swirl slightly. Cover each cup with foil. Cut a small slit in foil; insert wooden sticks.

Nutrition Facts

68 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 1mg; potassium 91mg; carbohydrates 18g; fiber 1g; sugar 16g; protein 0g; trans fatty acid 0g; vitamin a 128IU; vitamin c 14mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 9mcg; vitamin b12 0mcg; calcium 7mg; iron 0mg.
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