Rainbow Superfruit Popsicles

"Of course you could make a single-color fruit pop, but why stop there when you can create a whole natural...
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Rainbow Superfruit Popsicles
Oliver Barth
Rainbow Superfruit Popsicles

"Of course you could make a single-color fruit pop, but why stop there when you can create a whole natural rainbow? Using frozen fruit allows you to get the effect quickly by making small batches of slushes that can be layered instantly — plus the pops will freeze faster, too." — Julie Morris, author of Superfood Snacks: 100 Delicious, Energizing, & Nutrient-Dense Recipes.

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10
Servings
64
Calories Per Serving
Deliver Ingredients

Notes

Reprinted with permission from 'Superfood Snacks' © 2015 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth

Ingredients

  • 1  Cup  coconut water, divided
  • ½  Cup  frozen blueberries
  • 1  Teaspoon  maqui berry powder (optional)
  • 1  Cup  apple juice, divided
  • ½  Cup  frozen strawberries
  • 1½  Cup  frozen mango chunks, divided
  • 1  Tablespoon  dried goji berries
  • large orange, peeled and chopped
  • ½  Cup  frozen pineapple
  • ¼  Teaspoon  camu berry powder
  • Small handful baby spinach
  • drops liquid stevia per fruit base, to taste

Directions

Chill your popsicle molds by placing them in the freezer for a minimum of 20 minutes before beginning this recipe. 

In a blender, purée ½ cup of the coconut water with the frozen blueberries and maqui berry powder. Note that each blended layer should be thick and very frosty — if it's not, add more frozen fruit. Taste for sweetness and add a little stevia to slightly oversweeten the fruit — about 5 drops should do the trick for each round. Blend the mixture once more. Divide it between 10 (or desired quantity) popsicle molds, filling each 1⁄5 high. Place the molds in the freezer while you prepare the next layer. (Rinse the blender in between creating each of the 5 layers.)

Combine ½ cup of the apple juice and the frozen strawberries in the blender and purée. Blend in about 5 drops of stevia, or to taste. Fill each of the molds by another 1⁄5. Return molds to the freezer.

Purée the remaining ½ cup coconut water, ¾ cup of the frozen mango, and the goji berries together. Sweeten with stevia. Fill the molds another 1⁄5 and return to the freezer.

Next, purée the orange first to liquefy, then add the frozen pineapple and camu berry powder and blend. Sweeten with stevia. Fill the molds another 1⁄5 and return to the freezer.

Purée the remaining ½ cup of apple juice, the remaining ¾ cup mango, and the baby spinach. Sweeten with stevia. Fill the last 1⁄5 of the molds and add popsicle sticks. Return the molds to the freezer to freeze completely, about 1 hour.

Nutritional Facts

Total Fat
1g
1%
Sugar
4g
4%
Carbohydrate, by difference
12g
9%
Protein
2g
4%
Vitamin A, RAE
267µg
38%
Vitamin C, total ascorbic acid
15mg
20%
Calcium, Ca
31mg
3%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
8µg
0%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
38mg
5%
Selenium, Se
1µg
2%
Sodium, Na
58mg
4%
Water
57g
2%
Zinc, Zn
2mg
25%

Fruit Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Fruit Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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