Two-ingredient tongue-tingling tropical popsicles
Frozen pineapple and strawberry puree add a chilly, fruity flavor to an otherwise hearty meal. This colorful treat is sure to cleanse the palette after the meal.
September 1, 2017
From hamburgers and hot dogs, to char-grilled corn on the cob, the Labor Day barbecue can be quite hearty. A little bit of fresh acidity can cut the heaviness of the often king-sized meal. These tongue-tingling two-ingredient popsicles are sure to provide a chilly, crisp conclusion to your Labor Day feast.
2-Ingredient Tropical Popsicles
Yield: four popsicles
Special equipment: Blender, popsicle molds
Freeze Time: four – five hours
Prep Time: 15 minutes
Ingredients:
2.5 cups cubed pineapple
1.5 cups strawberries,
Directions:
- Puree cubed pineapple until there are no chunks, producing about one cup of pureed pineapple. Remove from blender, set aside mixture in glass. For strawberries, rinse and remove stems, then puree in blender until smooth, yielding about 3/4 cups pureed strawberry.
- Pour popsicle molds 2/3 full with strawberry puree and fill the remaining 1/3 with pureed pineapple.
- Chill the molds for about four to five hours in the freezer.
- Run lukewarm water on the mold before removing popsicles for easy removal. Enjoy!