By Katie Goodman
Popsicles are a favorite summer treat in our house. With outside temperatures teetering dangerously towards 100 degrees Fahrenheit, homemade popsicles are the perfect healthy treat to cool off during the long, hot afternoons.
It’s simple to make your own 100% fruit popsicles at home, and the flavor combinations are only limited by your imagination. Last summer, Pomegranate Raspberry Popsicles were the #1 hit in our house.
This time I mixed things up for a tropical feel. Fresh pineapple, freshly squeezed orange juice, and banana come together in this nutrient-rich afternoon snack that you won’t feel bad about indulging in.
What are your favorite summer popsicle flavors?
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Ingredients
Makes about 8 popsicles
6 oz (3/4 cup) fresh squeezed orange juice
8 oz chopped fresh pineapple or frozen fresh pineapple
6 oz peeled and sliced banana; about 1 medium banana
Supplies
Blender
8 3-oz sized Dixie cups
8 popsicle sticks
Foil
Tray or 8″ x 8″ baking pan
Step 1: Remove the skin from the outside of the pineapple. Cut the pineapple into chunks.
Step 2: Add the pineapple and banana to a blender with 6 ounces fresh-squeezed orange juice. Place the lid on top of the blender and puree until smooth.
Step 3: Lay out 8 three-ounce sized Dixie cups. Pour the mixture between the cups until they are filled evenly.
Step 4: Cut small squares of foil, approximately 2-3 inches by 2-3 inches. They don’t need to be exact, just large enough to cover the tops of the cups.
Step 5: Cover each cup with foil, pressing the edges until they seal around the outside of the cup. Stake a popsicle stick through the middle of the foil. Place all of the covered and staked cups inside a tray or an 8″ x 8″ baking pan.
Step 6: Place the pan in the freezer and freeze until solid, about 2-4 hours, depending on the temperature of your freezer.
Step 7: To remove the popsicles from the cups, discard the foil and pull the stick. If you have trouble, you may run the outside of the cup under warm water for a second.
Tip: For creamier popsicles and supplementary calcium, add 4-6 ounces of plain or vanilla Greek yogurt to the puree.
About the Author:
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.
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