Icy Fruit Pops Recipe
Icy Fruit Pops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My grandmother made these pineapple treats for my brother and me 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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 can (20 ounces) crushed pineapple, undrained
  • 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
  • 24 paper cups (3 ounces each) and wooden pop sticks

Directions

In a large bowl, combine pineapple, water, orange juice concentrate, lemonade concentrate and sugar substitute. Stir in the bananas and ginger ale.
Place a cherry in each cup; fill with pineapple mixture. Top with foil and insert sticks through foil. Freeze until firm. Yield: 2 dozen.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Icy Fruit Pops in Light & Tasty June/July 2006, p25

Nutritional Facts

1 each: 66 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

  • 1 can (20 ounces) crushed pineapple, undrained
  • 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
  • 24 paper cups (3 ounces each) and wooden pop sticks
  1. In a large bowl, combine pineapple, water, orange juice concentrate, lemonade concentrate and sugar substitute. Stir in the bananas and ginger ale.
  2. Place a cherry in each cup; fill with pineapple mixture. Top with foil and insert sticks through foil. Freeze until firm. Yield: 2 dozen.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Icy Fruit Pops in Light & Tasty June/July 2006, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forIcy Fruit Pops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review