Recipe courtesy of Patricia Heaton Parties
Tropical Fruit Pops
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- Level: Easy
- Total: 5 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 12 mini ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 75
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 5 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 12 mini ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 75
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
Special equipment:
twelve 3-ounce paper cups and 12 ice pop sticks- Stir together the mango nectar and lime juice in a large measuring cup. Stir together the pineapple juice and grenadine in another large measuring cup. Stir 3 tablespoons rum into each of the juices, if using.
- Pour the pineapple juice into twelve 3-ounce paper cups.
- Holding a spoon, rounded-side-up, just above the surface of the pineapple juice, very slowly pour the mango juice over the spoon so that two distinct layers are maintained. (Note: If you are using rum, you will have more of a tie-dyed effect.)
- Freeze the cups until icy, about 2 hours. Insert the ice pop sticks and freeze until solid, about 3 hours more. Remove the pops by tearing off the paper cups, and serve.
