Rainbow Fruit Pops

1 1/2 cups fresh or frozen blackberries, thawed
1 tablespoon sugar
1 cup sliced peeled peaches
1 1/2 cups cubed honeydew melon
Dash of salt


1.  Place blackberries and sugar in blender, and process until smooth.  Strain the mixture through a fine mesh sieve into a bowl; discard solids.  Set blackberry puree aside. Puree the peaches in blender; set aside.  Puree honeydew and salt; set aside.
2.  Spoon 2 tablespoons blackberry mixture into each of 6 (3 ounce) ice-pop molds. Layer on 2 tablespoons peach puree. Spoon 2 tablespoons honeydew puree on top of peach layer.
3.  Place sticks in center of molds.  Freeze 6 hours or until thoroughly frozen.  (Serving size: 1 fruit pop)

Calories 50 (5% from fat); Fat 0g; Cholesterol 0mg; Protein 1g; Carbohydrate 12g; Sugars 9g; Fiber 3g; Iron 0mg; Sodium 8mg; Calcium 15mg.

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