Crazy-Colored Fruit Pops Recipe

Crazy-Colored Fruit Pops Recipe photo by Taste of Home

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Orange, pear, banana, raspberry, grape—the gang’s all here! See if your poolside pals can guess the flavors in one of these summery rainbow pops. —Vikki Spengler, Ocala, Florida

This recipe is:

Quick

Diabetic Friendly

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Crazy-Colored Fruit Pops Recipe

Prep: 20 min. + freezing

Yield: 19 Servings

20 20

Ingredients

1 cup orange-tangerine juice
2 cans (15 ounces each) reduced-sugar sliced pears, drained and divided
1 medium banana, sliced and divided
2 to 3 drops yellow food coloring, optional
4 drops red food coloring, optional, divided
1 cup red raspberry juice
1 cup grape juice
19 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

Directions

In a blender, combine the orange-tangerine juice, 3/4 cup pears, a third of the banana slices, yellow food coloring and 1 drop red food coloring if desired; cover and process until smooth. Fill each mold or cup with 1 tablespoon mixture; top with holders or insert sticks into cups. Freeze for 30 minutes or until firm.
In a blender, combine the raspberry juice, 3/4 cup pears, a third of the banana slices and red food coloring if desired; cover and process until smooth. If using Popsicle molds, remove holders. Pour raspberry mixture over orange layer. Return holders. Freeze for 30 minutes or until firm.
In a blender, combine the grape juice, remaining pears and remaining banana slices; cover and process until smooth. If using Popsicle molds, remove holders. Pour grape mixture over tops; return holders. Freeze for 30 minutes or until firm. Yield: 19 pops.

Nutritional Facts 1 pop equals 47 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.

Originally published as Crazy-Colored Fruit Pops in Simple & Delicious June/July 2011, p13

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.