The season's best berries bring a color palette of red, purple and blue to star in good-for-you desserts. They're light on calories and heavy on flavor.

Source: Midwest Living


Recipe Summary

25 mins
6 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • In a blender, combine juice and undrained crushed pineapple. Cover and blend until smooth. Divide blackberries and strawberries among twelve 4- to 6-ounce paper cups or freezer pop molds. Pour blended mixture over the fruit. Cover each with foil.

  • Use the tip of a sharp knife to make a slit in each of the foil tops. For handles, insert a wooden craft stick or plastic spoon into each cup through the slit. (Or add sticks and cover pop molds.) Freeze about 6 hours or until firm.

Berry Ice Cubes:

Prepare Tropical Berry Pops as directed, except divide berries and juice mixture between two standard ice-cube trays; freeze until firm. Transfer cubes to resealable freezer bags or freezer containers; freeze for up to 2 weeks. Serve in beverages, or use ice cubes or frozen pops to make Berry Super Smoothies.

Berry Super Smoothies:

In a blender, mix a large ripe banana, one 6-ounce carton vanilla yogurt and 3/4 cup milk. Add four of the Tropical Berry Pops or 10 of the Berry Ice Cubes to the blender. Blend until smooth. Pour into three glasses to serve.