Strawberry and Peach Ice Pops
at-a-glance
Serves 4
Prep Time: 10 minutes
Cook Time: NA
Cool and refreshing, these ice pops are a great way to use up leftover ripe fruit. Strawberries are loaded with folate, a B vitamin that helps protect against neural-tube defects (such as spina bifida), while peaches are an excellent source of vitamin A, which helps fight infections.
For the strawberry layer:
2 cups coarsely chopped ripe strawberries (1⁄2 pound)
2 tablespoons sugar
1 teaspoon lime juice
1 ⁄4 cup water
For the peach layer:
2 cups thin peach slices, unpeeled (3⁄4 pound)
2 tablespoons sugar
1 ⁄2 cup low-fat buttermilk
1. In a blender or food processor mix ingredients for the strawberry and peach layers separately.
2. Strain each flavor separately over a bowl (push the mixture through the fine mesh strainer with a spatula). Discard seeds and solids.
3. Refrigerate peach mixture.
4. Pour strawberry liquid equally among 4 6-ounce containers, such as clean, used yogurt cups. Place in freezer for about 1 hour.
5. Take cups with strawberry mixture out of freezer. Insert a wooden stick into the semi-frozen mixture and slowly pour in peach liquid, dividing it equally among the 4 containers. return to freezer for several more hours, until frozen solid.
6. To unmold, run molds under tepid water for about 30 seconds, then pull on the stick to extract.
Nutritional information per serving
Per serving: (1 ice pop) 120 calories, 2 g protein, 28 g carbohydrate, 0.5 g fat (0 g saturated fat), 53 mg calcium, 0.5 mg iron, 23 mcg folate, 3 g fiber
