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Pink Pops

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  Raspberries 3⁄4 Cup (12 tbs) (Black Or Red)
  Frozen apple juice concentrate 1⁄2 Cup (8 tbs), thawed
  Water 1⁄2 Cup (8 tbs)

In a blender or food processor, puree the raspberries, apple juice and water on a low speed.
Using a fine sieve, strain the mixture.
Discard the seeds.
If necessary, let the mixture stand until the foam goes down.
Ladle the fruit mixture into 4 (3-ounce) paper cups.
Cover and freeze until partially frozen.
Insert a fruit-pop mold stick or wooden frozen ice-pop stick in each pop and freeze about 6 hours or until completely frozen.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 198 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.6%

Saturated Fat 0.07 g0.36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 22.1 mg0.9%

Total Carbohydrates 48 g16%

Dietary Fiber 7.7 g30.8%

Sugars 37.6 g

Protein 2 g3.6%

Vitamin A 0.7% Vitamin C 52.5%

Calcium 4.5% Iron 8.6%

*Based on a 2000 Calorie diet

Pink Pops Recipe