Ditch the sugar, and make frozen candy corn pops for a healthier treat
Sure, we all love candy on Halloween and probably enjoy a little bit more than we should. Rather than gobble down all that sugar, why not make something that is not only festive but also healthier and great for kids?
Candy corn was my inspiration for these healthy ice pops, and I used fresh mango and pineapple pureed with coconut water to create the yellow and orange layers in ice pop molds, then topped them off with vanilla Greek yogurt for the white layer.
These fruity, frozen treats are good for you, and they turned out to be a huge hit. You can make them several days in advance, if desired. Just follow the recipe, then transfer the pops to a freezer-safe bag until ready to enjoy.
Healthier candy corn ice pops recipe
Prep time: 10 minutes | Inactive time: 3 hours | Total time: 3 hours 10 minutes
- 2 cups fresh pineapple
- 2 cups fresh mango
- 2-1/2 cups coconut water, divided
- 1 cup vanilla Greek yogurt
- To a blender, add the fresh pineapple and 1-1/4 cups of coconut water. Blend on high for 30 seconds or until smooth.
- Rinse out the blender, and add the mango and the remaining 1-1/4 cups of coconut water. Blend on high for 30 seconds or until the mixture is smooth.
- Transfer the mango puree to a jar or other container with a lid, and chill until ready to use.
- Fill each ice pop mold with the pineapple puree, and freeze for 1 hour or until firm.
- Remove the molds from the freezer, and layer the mango puree on top of the pineapple puree. Place back into the freezer for 1 hour or until firm.
- Finally, remove the molds from the freezer, and top each mold with Greek yogurt. Insert ice pop sticks into the molds, then place the molds back into the freezer for an additional hour or until the ice pops are frozen solid.
- When ready to serve, run the ice pop mold under warm water to loosen the mold, and enjoy.