Rainbow party pops

Kids love ice blocks and here’s a way to make healthier, low-sugar, homemade rainbow popsicles using loads of fruit!

Serves: 8
Time to make: 30 mins , plus 6 hours freezing

Ingredients

½ cup dried butterfly pea flowers (available from most Asian supermarkets)
4 frozen bananas
1 cup low-fat plain yoghurt
1 cup coconut water
½ cup frozen raspberries or strawberries
½ cup frozen mango pieces
1 orange, peeled and sliced
200g frozen pineapple pieces
½ cup spinach
1 green kiwifruit, peeled and roughly chopped
½ cup frozen blueberries

Instructions

1 In a small bowl, place pea flowers and cover with ¼ cup boiling water. Steep for 2–3 minutes, strain and cool.

2 In a blender, place bananas, yoghurt and coconut water and blitz until smooth. Into 6 cups, divide the mixture equally.

3 Add frozen berries to first cup, mango and orange to the second, pineapple to the third, spinach and kiwifruit to the fourth, drained pea flower tea to the fifth and blueberries to the sixth. One at a time, blitz each cupful until smooth.

4 Into popsicle moulds, carefully spoon a little of each so you have a layered rainbow effect.

5 Into each mould, put ice block sticks and place in freezer until frozen solid.

6 When you’re ready to serve, put moulds upright in a bowl of tepid water to loosen, then gently jiggle to slide popsicles out.

Nutrition Info (per serve)

Kilojoules 510kJ

Calories 121cal

Protein 4g

Total fat 1g

–Saturated fat 0g

Carbohydrates 25g

–Sugars 19g

Dietary fibre 3g

Sodium 70mg

Calcium 110mg

Iron 0.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.