Icy Fruit Pops Recipe

Icy Fruit Pops Recipe photo by Taste of Home

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My grandmother made these pineapple treats for my brother and I when we were little. Today, the pops remain a cool and simple snack that delights kids of all ages. —Le Ann Kane of Forsyth, Illinois

This recipe is:

Healthy

Quick

Diabetic Friendly

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Icy Fruit Pops Recipe

Prep: 20 min. + freezing

Yield: 24 Servings

20 20

Ingredients

1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
1 cup water
3/4 cup thawed orange juice concentrate
3/4 cup thawed lemonade concentrate
Sugar substitute equivalent to 1/2 cup sugar
5 medium firm bananas, cut into 1/4-inch slices and quartered
1 can (12 ounces) diet ginger ale
24 maraschino cherries or fresh strawberries

Directions

In a large bowl, combine the pineapple, water, orange juice concentrate, lemonade concentrate and sugar substitute. Stir in the bananas and ginger ale.
Place a cherry in each of twenty-four 3-oz. paper cups; fill with pineapple mixture. Insert wooden sticks. Cover and freeze until firm. Yield: 2 dozen.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 serving equals 66 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.

Originally published as Icy Fruit Pops in Light & Tasty June/July 2006, p25

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.