How to Make Healthy Unicorn Rainbow Fruit Popsicles - These beautiful all natural popsicles will be a hit for kids snacks this summer - Eats Amazing
Rainbow Unicorn Fruit Popsicles
Prep Time
20 mins
Cook Time
0 mins
Freezing
2 hrs
Total Time
2 hrs 20 mins
 

Gorgeous healthy rainbow popsicles with no food colouring in sight! Kids will love these fruity unicorn popsicles, perfect for summer snacks and desserts! 

Course: Dessert, Snack
Cuisine: British, Vegetarian
Servings: 10 popsicles
Author: Grace Hall
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
  1. 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.

  2. 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.
  3. 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.
  4. 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.

  5. 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.
  6. Once frozen solid, carefully remove from the mould and serve immediately, or place popsicles in a freezer bag and refreeze until ready to eat.

Recipe Notes

You might find it easier to spoon the mixtures into the piping bags by popping the piping bag into a pint glass point side down with the wide end folded back over the glass rim. |

Loom bands are perfect to use in the place of rubber bands for tying up the piping bags. | I used ready-frozen fruit, but if you'd rather use fresh, 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.