Rainbow popsicle recipe using fresh fruit and water. Low fat and perfect for summertime
Prep Time20 mins
Total Time20 mins
- 1 c frozen raspberries
- 2 kiwis
- 1 c frozen blueberries
- 1 mango
Add the raspberries and 2 tbsp. of water to a blender. Puree until smooth and pour 1/4 way into the popsicle molds (you can do this in any order you like), put popsicle sticks in each hole.
Freeze for at least 10-15 min. Rnse the blender and add the diced mango pieces with 1/4 c. water, puree until smooth.
Pour into molds, replace popsicle holder (each time or they won't go in at the end).
Rinse blender and repeat with each other fruit. Kiwis won't need added water and blueberries only need maybe 1 tbsp. water.
Use pineapple or papaya too if you like those instead of the fruits we used here. Freeze total filed popsicles 2-3 hours until solid.
If popsicles don't slide our run the mold under warm water and they should come out easily.
Serving: 4oz | Calories: 26kcal | Carbohydrates: 6g | Potassium: 105mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4.9% | Vitamin C: 34.7% | Calcium: 1% | Iron: 0.6%