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Rainbow popsicle

Rainbow popsicle recipe using fresh fruit and water. Low fat and perfect for summertime
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: fruit, popsicles, rainbow
Servings: 8
Calories: 26kcal
Author: The Typical Mom


  • 1 c frozen raspberries
  • 2 kiwis
  • 1 c frozen blueberries
  • 1 mango
  • water


  • 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: 245IU | Vitamin C: 28.6mg | Calcium: 10mg | Iron: 0.1mg