- Level: Easy
- Total: 5 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 12 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 180
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
- Level: Easy
- Total: 5 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 12 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 180
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
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Directions
Special equipment:
12 push pop molds; a 1 1/2-inch star cookie cutter- Transfer 1 pint of the coconut sorbet to a large measuring cup. Add the food coloring and stir with a fork until it is smooth and pourable. Pour the blue layer into the bottom third of each of 12 push pop molds and freeze until set, about 2 hours.
- Meanwhile, use a 1 1/2-inch star cookie cutter to punch out 12 pineapple stars. Place them on a wax paper-lined plate and freeze until ready to use.
- Stir the remaining pint coconut sorbet until it is a pourable consistency and fill the molds another third of the way. Allow to freeze until set, 1 to 2 hours.
- Spoon the softened raspberry sorbet to fill to the top of the mold, smoothing the top. Freeze for 1 hour, then place a pineapple star upright in the center of each pop. Freeze until ready to serve.
