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Layered Fruitsicles

Photo: Thomas J. Story; Styling: Randy Mon
Prep time 30 mins
Freeze time 4 hrs
Yield Serves 8
Feel free to experiment with other seasonal fruits.


  • 1 cup puréed raspberries (with bits of fruit)
  • 1 cup puréed apricots (with bits of fruit)
  • 1 cup puréed plums (with bits of fruit)
  • About 1/2 cup superfine sugar
  • Fresh lemon juice

Nutrition Information

  • calories 90
  • caloriesfromfat 4 %
  • protein 0.9 g
  • fat 0.4 g
  • satfat 0.0 g
  • carbohydrate 22 g
  • fiber 2.8 g
  • sodium 0.6 mg
  • cholesterol 0.0 mg

How to Make It

  1. Stir fruit purées in separate bowls with sugar to taste (about 2 1/2 tbsp. each) and lemon juice to taste (none to 2 tsp. each).

  2. Pour berry layer into 8 juice bar molds, add juice bar sticks, and freeze until firm, about 1 hour. (Chill remaining purées.)

  3. Pour apricot layer over berry layer and freeze. Repeat with plum layer. Freeze until firm, at least 1 more hour.

  4. Briefly dip molds in warm water to loosen.

  5. Note: Nutritional analysis is per fruitsicle.