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:

1. 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.
2. Pour popsicle molds 2/3 full with strawberry puree and fill the remaining 1/3 with pureed pineapple.
3. Chill the molds for about four to five hours in the freezer.
4. Run lukewarm water on the mold before removing popsicles for easy removal. Enjoy!