PREP: 20 minutes FREEZE: 4 hours MAKES: 12 pops

Two-Tone Frozen Fruit Pops

What You’ll Need

2 cups chopped fresh mangoes, pineapple, peaches, and/or nectarines

½ cup honey

¼ cup lemon juice

2 cups chopped fresh strawberries, pitted cherries, blueberries, and/or raspberries

How to Make It

1. In a food processor combine chopped mangoes, pineapple, peaches, and/or nectarines; ¼ cup of the honey; and 2 Tbsp. of the lemon juice. Cover and process until smooth. Transfer to another container; cover and refrigerate until needed.

2. Meanwhile, rinse out food processor. In the food processor combine strawberries, cherries, blueberries, and/or raspberries; the remaining ¼ cup honey; and the remaining 2 Tbsp. lemon juice. Cover and process until smooth.

3. Spoon the two fruit mixtures into 12 freezer-pop molds or 3-oz. plastic cups in layers. If desired, use a skewer, knife, or spoon to swirl the mixtures together. Add pop mold sticks and tops. Or, if using cups, cover each with foil. With a sharp knife, make a slit in the center of the foil. Add wooden crafts sticks to slits. Freeze pops 4 hours or until firm.

PER POP: 68 cal., 0 g fat, 0 mg chol., 1 mg sodium, 18 g carb., 1 g fiber, 0 g pro.

Spoon the pureed fruit mixtures into the pop molds, layering and/or swirling the two mixtures as desired.