Fruit Salad Ice Pops Recipes

FRESH FRUIT AND YOGURT ICE POPS

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.

FRESH FRUIT POPSICLES | FRUIT SALAD ICE POPS

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.

FRUIT SALAD ICE POPS

Steps:

• Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

FRUIT ICE POPS

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.