This beautiful rainbow unicorn fruit popsicles recipe makes a great healthy treat for summer and is sure to be a hit with your little unicorn fans!
Today I'm bringing you a gorgeous new healthy recipe for rainbow unicorn fruit popsicles. I was over the moon when these unicorn ice lollies turned out pretty much as I'd imagined (this isn't always the case when I'm recipe testing!) and I couldn't wait to get them photographed and written up here on the blog.
Apologies in advance for the slight overload of photos by the way, I just couldn't help myself, the popsicles turned out so pretty I couldn't stop taking photos of them!
I think I'm well overdue for jumping on the rainbow unicorn food trend - after all I LOVE an edible rainbow and unicorns are just so fun and pretty - what's not to love?! I did make a rainbow unicorn bento lunch earlier in the year, inspired by the new Unicorn sandwich cutter from Lunch Punch, but I thought it was definitely time for me to create a 'proper' unicorn recipe!
As far as I can tell from my usual Pinterest binge sessions, unicorn food needs a mixture of colours, ideally including white, pink and purple, so that's what I went for with these popsicles.
These unicorn popsicles are full of healthy ingredients and despite the bright colours, there's not a drop of food colouring in sight. I love to make rainbow food using all the amazing colours that nature provides so I do try to avoid food colourings most of the time. Using all natural ingredients means that these homemade popsicle are miles better for you than most ready-made shop-bought ice lollies and a great way to squeeze in a portion of fruit too, disguised as a yummy dessert or snack!
I was sitting on the idea of these Unicorn popsicles for quite a while before I actually made them, because I was trying to work out how to create mixed colours without having to freeze them in layers - I wanted more of a jumbled up tie-dye feel but at the same time to make sure the colours stayed distinct rather than all melting in together.
I also wanted to create a quick 'all in one session' recipe, avoiding having to wait between colours/layers whilst they set. Past experience of attempting this by scooping different colours into the mould with spoons had ended in a bit of a messy disaster so I needed to come up with a better plan.
Inspiration finally struck in, of all unromantic places, my local pound shop, when I spotted that they had disposable piping bags back in stock. I decided to use them to hold and dispense the different coloured layers and was really pleased when it actually worked!
Rainbow Unicorn Fruit Popsicles
Ingredients:
- 500g thick Greek yogurt
- 4 tsp maple syrup or honey
- 200g frozen pineapple
- 200g frozen blueberries
- 200g frozen strawberries & raspberries
- splash milk
Equipment:
- disposable icing bags
- small elastic bands (I used loom bands!)
- popsicle/ice lolly mould
- popsicle/ice lolly sticks
Method:
Start by mixing 250g of the yogurt with one teaspoon of the maple syrup or honey. Spoon the yogurt mixture into an uncut disposable piping bag (top tip: you might find this easier if you pop the piping bag into a pint glass point side down with the wide end folded back over the glass rim).
Close the top of the piping bag and secure with a rubber band (another top tip: loom bands are perfect for this!). Pop into the freezer to keep cold and frosty until ready to use.
Make up the coloured fruit layers; place the pineapple in a high speed blender with a third of the remaining yogurt and a teaspoon of maple syrup or honey. Whizz together until smooth. If you're having trouble blending it, add a splash of milk to help loosen the mixture the continue to blend. Taste the mixture for sweetness - you may want to add a little more maple syrup or honey until it tastes how you like it.
Spoon the pineapple mixture into a piping bag, tie up and pop in the freezer to keep cool as before. Repeat with the blueberries, and then the strawberries/raspberries, rinsing out the blender well between mixtures.
When you have all 4 mixtures ready, get out your popsicle mould and remove the full piping bags from the freezer, ready to be assembled.
Cut the end off each piping bag and carefully pipe alternate layers and blobs of the different coloured mixtures into the moulds, taking care not to mix them up too much as you do so. Continue until all of the moulds are full.
Place the lid on the mould and press the popsicle sticks in place. Place the mould into the freezer for 2-3 hours or overnight until the popsicles are set and frozen through.
Remove from the mould and serve immediately, or place popsicles in a freezer bag and refreeze until ready to eat.
Note: I used ready-frozen fruit, but if you're overflowing with fresh fruit, you can also freeze your own - spread in a single layer over a lined baking tray (check it will fit in the freezer first!) and place in the freezer until frozen through.
Enjoy!
Note: If you have any leftover yogurt / fruit mixture from making these popsicles, don't throw it away - you can use it up by making these frozen smoothie bites!
If you enjoyed this recipe you might also like these easy frozen treat ideas too:
For more healthy rainbow food ideas and recipes, check out the Rainbow Food Ideas section here on the Eats Amazing blog or for more yummy ice lolly ideas for summer check out our Frozen Treat Recipes collection or pop over and follow my Frozen Treats Pinterest board.
Grace
Disclosure: This post contains some Amazon affiliate links; I may receive commission on items purchased through the links.
Rainbow Unicorn Fruit Popsicles
Ingredients
- 500 g thick Greek yogurt
- 4 tsp maple syrup or honey
- 200 g frozen pineapple
- 200 g frozen blueberries
- 200 g frozen strawberries & raspberries
- splash of milk
Equipment:
- disposable icing bags
- elastic bands (I used loom bands!)
- popsicle/ice lolly mould
- popsicle/ice lolly sticks
Instructions
- Start by mixing 250g of the yogurt with one teaspoon of the maple syrup or honey. Spoon the yogurt mixture into an uncut disposable piping bag. Close the top of the piping bag and secure with a rubber band. Pop into the freezer to keep cold and frosty until ready to use.
- Make up the coloured fruit layers; place the pineapple in a high speed blender with a third of the remaining yogurt and a teaspoon of maple syrup or honey. Whizz together until smooth. If you're having trouble blending it, add a splash of milk to help loosen the mixture the continue to blend. Taste the mixture for sweetness - you may want to add a little more maple syrup or honey until it tastes how you like it.
- Spoon the pineapple mixture into a piping bag, tie up and pop in the freezer to keep cool as before. Repeat with the blueberries, and then the strawberries/raspberries, rinsing out the blender well between mixtures.
- When you have all 4 mixtures ready, get out your popsicle mould and remove the full piping bags from the freezer, ready to be assembled. Cut the end off each piping bag and carefully pipe alternate layers and blobs of the different coloured mixtures into the moulds, taking care not to mix them up too much as you do so. Continue until all of the moulds are full.
- Place the lid on the mould and press the popsicle sticks in place. Place the mould into the freezer for 2-3 hours or overnight until the popsicles are set and frozen through.
- Once frozen solid, carefully remove from the mould and serve immediately, or place popsicles in a freezer bag and refreeze until ready to eat.
Notes
Love this fun recipe? Why not save it to Pinterest so you can easily find it again!
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