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Tropical Mango and SunGold Kiwifruit Popsicles

Ingredients

For Mango Kiwi Fruit Layer:

  • 2 cups fresh mango, peeled and chopped, thawed if using frozen
  • 1 SunGold kiwi fruit, peeled
  • juice of 1/2 a lime

For Greek Yogurt Layer:

  • 1/2 cup plain Greek yogurt
  • 1 tbsp unsweetened almond milk
  • 1 drop liquid Stevia
  • 1/4 teaspoon vanilla extract

Instructions

For Mango Kiwi Fruit Layer:
Using an immersion blender in a medium bowl or a regular blender, blend together the kiwifruit, lime juice and mango into a smooth puree. Assemble popsicle trays and spoon mango-kiwi puree into six popsicle molds about 3/4 full. After all popsicle molds have been filled with the puree, gently tap the popsicle tray against the counter to remove air bubbles. Freeze for at least one hour.

For Greek Yogurt Layer:
In a small bowl, whisk together Greek yogurt, almond milk, stevia, and vanilla extract. Remove popsicle trays from the freezer and immediately fill the mold with the Greek yogurt mixture to the top. Snap on the tray lid and insert wooden popsicle handles into each popsicle. Freeze for 2-3 hours. Popsicles are ready when fully frozen. Remove from trays and enjoy!

Recipe contributed by Dianna Sinni of Chard in Charge.

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Zespri Kiwifruit is available at retailers all across the United States and Canada.

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