Tropical Fruit Pops

Swirled mango-pineapple and strawberry layers with coconut milk and orange, frozen into bright pops with no added sugar. Richberry makes the tangy fruit taste sweeter.

Total time: 5 hr 15 min
Servings: 6
Difficulty: Easy

Tropical fruit pops — Sweet moments, naturally.

Ingredients

4 oz frozen mango
4 oz fresh pineapple
4 oz frozen strawberries
½ banana (or 2–3 oz extra berries, mango, or pineapple)
1 cup unsweetened coconut milk
¼ cup fresh orange juice (lemon or lime juice also work)

Directions

Blend the mango layer.
Blend the mango, pineapple, coconut milk, and 2 tablespoons orange juice until smooth. Pour into a measuring cup with a spout, if you have one.
Blend the strawberry layer.
Blend the strawberries and banana (or extra fruit) with the remaining 2 tablespoons orange juice until smooth.
Layer the molds.
Pour half the mango mixture into the molds, add the strawberry layer, then top with the rest of the mango mixture. Leave a little space at the top, since the pops expand as they freeze.
Swirl and freeze.
Push a stick into each pop and swirl the layers together. Freeze until solid, about 5 hours or overnight.

For striped pops, freeze each layer briefly before adding the next.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 tablespoons sugar = 128 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.