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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.

Nutrition Facts

43 calories; carbohydrates 11g; insoluble fiber 1g; sugars 10g; vitamin c 17.7mg; niacin equivalents 0.2mg; folate 4mcg; sodium 5mg; potassium 94mg; calcium 10.1mg; iron 0.2mg.