Yields: about 2.5 cups*
Prep Time: 20 minutes hands-on
Total Time: overnight (including freezing time)
Vibrant colors mark this cool summer pop! Naturally colored and sweetened with no refined sugars, this is a fruit-filled treat that is gluten and nut free.
1/4 cup pineapple (fresh or frozen)
1/2 cup strawberries or raspberries (fresh or frozen)
1/2 cup water
½ cup banana
1/2 cup full fat vanilla yogurt
1/4 cup water
1/2 cup blueberries or blackberries (fresh or frozen)
1/4 cup frozen pineapple
1/2 cup water
1 tablespoon pure maple syrup
* This recipe above makes about 2 1/2 cups of juice puree, so depending on the size of your pop containers, you may have leftovers. (This isn’t a problem around here – we always have helpers willing to finish off extras!)
1. For the red section: Combine berries, pineapple and water in a blender or food processor and blend until smooth. It can be helpful to use a glass measuring cup with a spout to help control pouring. Pour equal parts into desired ice pop molds, about 1/3 of the way full.** Freeze about 60 – 90 minutes, until mostly frozen.
2. For the white section: Combine banana, yogurt, and water in a blender or food processor and blend until smooth. Pour equal parts into desired ice pop molds, up to 2/3 of the way full.** Freeze for about 60 - 90 minutes, until partially frozen. It needs to be a little more than slushy to move onto the next step and prepare for the third section.
3. For the blue section: Combine berries, pineapple, maple syrup and water in a blender or food processor and blend until smooth. Pour into the remaining 1/3 of the molds,** then place the sticks in. Freeze another 2 - 4 hours (or even overnight) until completely frozen.
**As mentioned above, since every pop mold is different, proportions may be off, so with any leftover sections, freeze in a ramekin or just drink up!
Obviously, multi-color frozen treats have been around for ages. I remember the ice cream truck and the music-box like song rounding the neighborhood corner, and everyone rushing up to grab a frozen treat.
Well, the memory lives on, and the old pops are getting a new makeover. Artificial dyes and unsavory sweeteners are on the way out, being replaced with good old from Mother Nature, and the vibrant colors come along for the ride. While I used strawberries, blueberries and bananas, any fruit (or veggies) with the desired hues can be played with to get your desired colors.
I prefer not to use any additional refined sugar (besides some pure maple syrup). For one, the berries, bananas and yogurt are pretty sweet by themselves. Additionally, my kids would probably eat dirt if it was frozen on a stick. Wait, they already eat dirt, ON frozen pops when they drop them – see they still eat the pops, even with the dirt.
The most time consuming part in all of this is the logistics to freezing the different layers, while still getting the pop sticks in the mold. And even then, if you give a good hour to hour and a half, it should be an issue. I haven’t tried swirling all of the flavors together, but I suppose that might be a viable option if you’re not around to patiently add layer by layer 90 minutes at a time.
As for the molds, I used Zoku Classic Pop Molds, that are BPA and phalate free. Yet, now, there are so many more options. I like these because they aren't too big for the kiddos, and even myself when I don't want a huge pop. The stainless steel molds are also a great option to reduce exposure to plastics.
These are great for any holiday highlighted with red, white and blue, yet is also a great way to get a variety of fruits into a yummy pop!
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***This post was originally posted July 2, 2015, and was updated June 22, 2017.