1/1 Photo of Frozen Fruit Pops
2 hrs 20 mins
To give these icy snacks a creamier sorbet-like texture, partially freeze the fruits before pureeing. Substitute other berries and fruit as you like, but always use some banana in each mixture for good consistency. I got this from Country Living(1992). Cook time is freezing time.
My Private Note
Units: US | Metric
- 1Several hours or day bdfore serving prepare fruit purees: Place bananas, kiwifruit, and fresh strawberries in freezer until partially frozen and firm.
- 2(If using frozen strawberries, allow to thaw slightly until just softened.) Pour orqnge juice into glass dish or pie plate; freeze until almost solid.
- 3In food processor with chopping blade or blender, combine 2 banana halves, 1 tbls.
- 4corn syrup, and the orange juice; process until mixture is smooth and pureed.
- 5Divide between two 3-ounce metal timbale molds, two 5-ounce paper cups, or any 3-ounce popsicle molds.
- 6Puree kiwifruit with 1 banana half and 1 tbls.
- 7corn syrup; divide mixture between 2 molds or cups.
- 8Puree strawberries with remaining banana and corn syrup; divide between 2 molds or cups.
- 9Place all fruit-filled molds in freezer.
- 10After 45 minutes, insert popsicle sticks in center of pops.
- 11Freeze pops several hours or overnight until completely frozen.
- 12To serve, remove pops from molds by quickly dipping molds into hot water; then, holding stick, pull pop out of mold.
- 13If using paper cups, paper can be peeled off.
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Nutritional Facts for Frozen Fruit Pops
Serving Size: 1 (660 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 96.0
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 8.3 mg
- Total Carbohydrate 24.5 g
- Dietary Fiber 2.1 g
- Sugars 12.5 g
- Protein 0.9 g