Gluten-Free Watermelon Fruit Pops


Photo by Kelly Brozyna


These fruit pops are appealing any time of year but particularly when it’s hot outside. They are naturally sweetened and colored with pureed watermelon—nothing else. Try BPA-free Tovolo Groovy Ice Pop Molds, available online at

2 cups seedless watermelon, cut into chunks
1 banana
2 kiwi
½ cup fresh or frozen (defrosted) blueberries

1. Place watermelon chunks into a blender or food processor and puree. Set aside.

2. Peel and slice the banana and kiwi. Place 2 slices of each fruit into each pop mold. Then drop equal amounts of blueberries into each mold.

3. Use a popsicle stick to press the blueberries between the kiwi and banana slices, forcing them against the walls of the mold.

4. Fill the molds with watermelon puree.

5. Add sticks and freeze.

6. To remove the pops from the molds, briefly place them in a bowl of hot water to loosen them.

Each pop contains 48 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 12g carbohydrate, 1g fiber, 8g sugars, 1g protein, 4 Est GL.

TIP One of the best ways to teach children to value wholesome ingredients is to get them involved in food preparation. Kids love to make these pops. Set out the pureed watermelon and other items, provide directions and watch them have fun.

Kelly Brozyna ( is author of four gluten-free cookbooks, including The Spunky Coconut Dairy Free Ice Cream.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.