| Level: | Easy |
| Total: | 5 hr 20 min |
| Active: | 20 min |
| Yield: | 12 pops |
Ingredients
- 2 pints coconut sorbet, softened
- 4 drops blue gel food coloring
- 6 slices fresh pineapple
- 1 pint raspberry sorbet, softened
Instructions
- Transfer 1 pint of the coconut sorbet to a large measuring cup. Add the food coloring and stir with a fork until it is smooth and pourable. Pour the blue layer into the bottom third of each of 12 push pop molds and freeze until set, about 2 hours.
- Meanwhile, use a 1 1/2-inch star cookie cutter to punch out 12 pineapple stars. Place them on a wax paper-lined plate and freeze until ready to use.
- Stir the remaining pint coconut sorbet until it is a pourable consistency and fill the molds another third of the way. Allow to freeze until set, 1 to 2 hours.
- Spoon the softened raspberry sorbet to fill to the top of the mold, smoothing the top. Freeze for 1 hour, then place a pineapple star upright in the center of each pop. Freeze until ready to serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 180 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 43 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Reviews
So fun for Memorial Day camping trip to the Northern California Redwoods! The kids LOVED them, young and old kids!