1 whole pineapple, (peeled, cored and chopped)
2 tablespoons clover honey
6 ripe kiwi, (peeled and sliced) reserve 10 kiwi slices
Combine pineapple chunks, honey and kiwi (except 10 slices of reserved kiwi) in a blender and process until you have a smooth mixture. If you prefer a chunky consistency, pulse until you reach the perfect consistency.
Add 1 kiwi slice to the bottom of each popsicle mold. Tip mold to side (to allow kiwi to stay on side) then pour mixture in molds, cover with aluminum foil and add popsicle sticks. Freeze according to manufacturers instructions. I prefer to freeze 12-24 hours.
Run under warm water to loosen popsicle. Serve and enjoy.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com. No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com. All rights reserved. The Slow Roasted Italian © 2011-2012.
