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Tropical Fruit Pops

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Reynolds Kitchens

"Making these frozen pops is like a salute to summer. Assemble each treat with your pick of strawberries, kiwi fruit, papaya, or melon. Each one tastes great in these sweet heart-healthy frozen snacks. And each fruit adds a splash of color."
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servings 35 cals
Original recipe yields 12 servings (12 pops)

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  1. In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.
  2. Cover each cup with Reynolds Wrap(R) Aluminum Foil; make a small hole in the aluminum foil with a knife and insert a wooden stick into each cup through the hole. Freeze about 4 hours or until firm. Remove foil and cup to serve.


  • Shape your pops by filling paper cups with fruit and the blended juice mixture. Top with aluminum foil and shape it to the cup, making a small hole for the wooden stick. Aluminum foil is just right for the job because it holds up to freezing temperature and peels right off the pop when ready to serve. Now sit back and enjoy this taste of summer on a stick.

Nutrition Facts

Per Serving: 35 calories; 0.1 g fat; 8.7 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 1 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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