Pineapple Kiwi Pops
Photo by Sidney Bensimon
- 1 of 2 Fill a 12-cup muffin tin with foil baking liners. Place 1 slice kiwi on bottom of each cup. In a large measuring cup, combine coconut water and pineapple juice. Divide evenly among baking cups.
- 2 of 2 Freeze 1 hour, then place an ice pop stick in center of each. Freeze at least 3 hours. Thaw slightly before removing from tin. Makes 12 pops. Tip: Help your sticks stand up: Cover the muffin tin tightly with foil, and poke sticks through foil into the center of each mold.
Servings Per Recipe:
Per Serving: 6 g carb., 0 g fiber, 0 g sat. fat, 24 kcal cal., 0 g Fat, total, 19 mg sodium, 5 g sugar, 0 g pro.