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