Fruit Popsicles Recipes
FRESH FRUIT POPSICLES | FRUIT SALAD ICE POPS
Fruit popsicles made with real, fresh fruit are a yummy and refreshing treat for summer!
Provided by Debbie Chapman
Categories Snack
Time 6h15m
Number Of Ingredients 6
Steps:
- Peel and slice the kiwis and peaches into 1/4" slices. Slice the strawberries into thirds.
- Carefully press the strawberry, kiwi and peach slices against the sides and bottom of each mold. Add blueberries and raspberries to fill any gaps as you go.
- Use a popsicle stick to press the fruit against the sides of the mold. (So you'll be able to see it better when the juice freezes.)
- Add as much fruit as you can fit into the mold, continuing to press it against the sides.
- Fill the molds with apple juice, leaving about 1/4" of space at the top for the juice to expand when it freezes.
- Insert a popsicle stick in the middle of each popsicle, between the 2 layers of fruit.
- Freeze the popsicles overnight (or a minimum of 4 to 6 hours).
- Run the molds under hot water to help the popsicles release.
Nutrition Facts : Calories 60 kcal, ServingSize 1 serving
FRUIT POPSICLES RECIPE
This easy Fruit Popsicles Recipe is the perfect summertime snack! All you need is chopped fruit, juice, and molds to create these beautiful healthy treats. It only takes 5 minutes to make!
Provided by Karen
Categories Dessert
Time 5h5m
Number Of Ingredients 2
Steps:
- Chop fruit into bite-size pieces. Carefully place fruit inside popsicle mold, making sure to place some fruit directly against the sides of the mold.
- Pour clear juice over the fruit to fill the mold and place sticks according to your mold directions.
- Refrigerate at least 5 hours or overnight.
- Carefully remove the popsicles from the mold and serve.
FRESH FRUIT AND YOGURT ICE POPS
Simple and wholesome popsicles. My mom used to help us make these when we were kids and I still enjoy them years later. Use honey as an alternate sweetener, and blend the fruit to be either chunky or smooth.
Provided by april20
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 5
Steps:
- Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
- Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
- Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 15.8 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 43.2 mg, Sugar 14.2 g
COCONUT WATER MIXED BERRY FRUIT POPSICLES
One of the healthiest recipes known on Earth is fruit popsicles. You can prepare homemade fruit popsicles with as little as five essential ingredients you already have in your refrigerator, like blueberries, raspberries and blackberries.
Provided by Shaunda Necole
Categories Dessert
Time 8h5m
Number Of Ingredients 4
Steps:
- Grab your popsicle molds!
- Split the chopped blueberries, blackberries and raspberries between the popsicle molds equitably.
- Pour the coconut water into popsicle molds over the fruit.
- Freeze for 8 hours or overnight.
Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 60 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
HOMEMADE FRUIT POPSICLES
Homemade Fruit and Cream Popsicles. Healthy no-sugar-added fruit popsicles.
Provided by Melissa Stadler, Modern Honey
Categories Snack
Time 15m
Number Of Ingredients 30
Steps:
- In a blender, whip up frozen or fresh fruit, juice, and honey. Pour into pitcher or glass jar with a spout.
- In a blender, combine canned coconut milk, greek yogurt, honey, and collagen peptides until smooth and creamy.
- Pour frozen fruit mixture into popsicle molds and alternate with coconut cream. May use variations of different fruits.
- Let freeze for at least 6 hours, or preferably overnight.
- To remove popsicles, carefully run under warm water for 20 seconds.
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- Whip the cream with a whisk until just before soft peaks start to form. In other words, you should be able to see lines in the cream as you whisk it, but it should not reach soft peak stage. (You want it to no longer be liquid, but you also don't want too much air in your cream.)
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- Pour the mixture into dry popsicle molds, making sure there are no air pockets. A chopstick or extra popsicle stick is a great way to tamp down the yogurt mixture and fill in any holes. Finally, tap the popsicles against the counter to pop any air bubbles.
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- Determine how many liquid ounces of mixture you need (number of ounces in one of your popsicle molds x the total number of molds.)*
- Fill a measuring cup with frozen fruit to reach the number of ounces you need. Fill the cup with juice to fill in the gaps.
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- Divide orange segments, blueberries and peaches equally between 7 or 8 dixie cups or 6 standard-sized popsicle molds (amounts as original recipe is written // adjust if altering batch size).
- Nestle your popsicle sticks down into the bottom center of the molds and top with juice of your choice – I went with OJ, but cranberry or pomegranate would also be great here.
- Remove dixie cup molds and consume immediately. Store leftovers in the freezer in a freezer-safe bag.
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- Gently fill the mold with apple juice, leaving at least 1/8 in headspace and place the popsicle stick inside. Freeze for at least 6 hours or overnight.
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