• Gather 16 ice-pop molds or 16 3-ounce paper cups.

  • In food processor, blend pineapple with its juice, 1/4 cup sugar and 3/4 cup plus 3 tablespoons coconut milk until smooth. Pour into 2-cup measuring cup.

  • In same food processor bowl, process raspberries, remaining 1/4 cup sugar and remaining coconut milk until smooth. Pour through strainer into a second 2-cup measuring cup.

  • Fill 8 ice-pop molds with 2 tablespoons raspberry mixture. Fill 8 molds with 2 tablespoons pineapple mixture. Cover with plastic wrap. With sharp knife, make small slit in plastic wrap to insert flat wooden stick.

  • Freeze at least 2 hours; fill each with 2 tablespoons additional fruit mixture, alternating colors. Recover; freeze 2 more hours or overnight until firm. (Or prop molds at a slant with foil or in a pan filled with beans for first freeze; set straight for final freeze.)

Nutrition Facts

65 calories; 2 g total fat; 0 mg cholesterol; 4 mg sodium. 11 g carbohydrates; 4 g protein;