TIE DYE FRUIT POPSICLES RECIPE BY TASTY
Here's what you need: bananas, frozen mixed berry, frozen blueberry, plain greek yogurt, water, frozen strawberry, frozen raspberry, frozen pineapple, fresh spinach, kiwis, orange, lime, fresh peach, frozen mango, popsicle mold
Provided by Crystal Hatch
Categories Desserts
Yield 8 popsicles
Number Of Ingredients 15
Steps:
- Create the purple layer by combining 1 banana, frozen mixed berries, frozen blueberries, one fifth of the Greek yogurt, and half of the water in a blender.
- Blend well, adding more water if necessary, but do not add too much because you want the mixture to be thick.
- Pour into a bowl and refrigerate while you blend the other layers.
- Create the yellow layer by combining 1 banana, ½ of the frozen pineapple, one fifth of the Greek yogurt, and a squeeze of fresh orange juice.
- Blend well, adding water if necessary, but do not add too much because you want the mixture to be thick.
- Pour into a bowl and refrigerate while you blend the other layers.
- Create the green layer by combining 1 banana, spinach, second half of the frozen pineapple, 2 kiwis, one fifth of the Greek yogurt and a squeeze of lime juice.
- Blend well, adding water if necessary, but do not add too much because you want the mixture to be thick.
- Pour into a bowl and refrigerate while you blend the other layers.
- Create the orange layer by combining 1 banana, peach, frozen mango, one fifth of the Greek yogurt and a squeeze of fresh orange juice.
- Blend well, adding water if necessary, but do not add too much because you want the mixture to be thick.
- Pour into a bowl and refrigerate while you blend the other layers.
- Create the pink layer by combining 1 banana, frozen strawberries, frozen raspberries, remaining Greek yogurt, and remaining water.
- Blend well, adding more water if necessary, but do not add too much because you want the mixture to be thick.
- Remove all the bowls from the refrigerator. Spoon a little bit of each color into popsicle molds, alternating colors and amounts to create a tie-dye look.
- Place popsicle sticks into the molds and freeze.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 72 grams, Fat 0 grams, Fiber 7 grams, Protein 8 grams, Sugar 35 grams
TIE-DYE FRUITIES
Release your inner flower child with tie-dye cupcakes! Making them is a breeze with ready-made frosting and assorted gelatin flavors.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter as directed on package; divide evenly into 3 bowls.
- Stir different flavor dry gelatin mix into batter in each bowl. Spoon lemon batter evenly into 24 paper-lined muffin cups. Repeat with remaining batters, filling cups about 2/3 full. Bake as directed on package for cupcakes. Cool completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Pipe frosting onto cupcakes. (See tip.)
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
TIE-DYE FRUITY CUPCAKES
Make and share this Tie-Dye Fruity Cupcakes recipe from Food.com.
Provided by ElizabethKnicely
Categories Dessert
Time 1h
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Prepare cake batter as directed on package; divide evenly into 3 bowls.
- Stir different flavor gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 tablespoons of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.
- Spread with frosting.
Nutrition Facts : Calories 183.5, Fat 5.4, SaturatedFat 0.9, Sodium 186, Carbohydrate 29.8, Fiber 0.2, Sugar 23.8, Protein 4
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