These tropical popsicles will keep you feeling refreshed on a hot summer day.

Source: Diabetic Living Magazine


Recipe Summary

8 hrs 25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine the water and sugar, stirring until sugar is dissolved. In a blender or food processor combine pineapple and 1 tbsp. of the sugar mixture. Cover and blend or process until smooth.

  • Pour mixture into eight 5-oz. paper cups or ice-pop molds. Press two kiwi slices down opposite sides of each cup. Freeze 2 hours or until thick and slushy.

  • In blender or food processor combine honeydew and the remaining sugar mixture. Cover and blend or process until smooth. Pour over pineapple layer. Cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Or insert sticks into molds. Freeze overnight or until firm.


Tip: If using a sugar substitute, choose Splenda(R) Granular. Follow package directions to use 2 Tbsp. equivalent. Nutrition Per Serving with Substitute: same as below, except 60 calories, 15g carb, 12 g sugars

Nutrition Facts

1 popsicle
71 calories; protein 0.8g; carbohydrates 18.1g; dietary fiber 1.7g; sugars 15g; fat 0.3g; vitamin a iu 77.7IU; vitamin c 50.1mg; folate 26.4mcg; calcium 16.4mg; iron 0.3mg; magnesium 15.7mg; potassium 278.2mg; sodium 15.1mg.

1 fruit