Why buy popsicles when you can make healthier ones at home?

To make an ultra-flavorful, naturally sweetened version that would please kids and adults alike, we started with two kinds of berries.

Multicolored popsicles are fun and festive, but storebought versions are loaded with sugar, corn syrup, and artificial coloringsand their lackluster flavor leaves something to be desired.

To make an ultra-flavorful, naturally sweetened version that would please kids and adults alike, we started with two kinds of berries. We settled on honey as our sweetener since it tasted great pairedwith the berries andwouldn’tmar the bright colors we were after.

We made a vibrant red raspberry puree for one layer; a blueberry puree made for a beautifully contrasting purple layer. For the middle layer, we aimed for a clean-lookingwhite to make the red and purple stand out.

We tested several bases, including buttermilk, cream, and lemon. Tasters felt the buttermilk’s tang distracted fromthe clean fruit flavors of the other layers, while lemon alonewas too tart evenwhen tempered by the honey.

In the end, using a little bit of cream along with the lemon juice created the perfect balance of flavor and texture. A small amount of water in each layer ensured that the popsicles froze solid. For clean, welldefined stripes, be sure to let each layer freeze completely before adding the next layer, and be careful not to spill the mixture onto the sides of the popsicle molds when pour- ing. This recipe was developed using 3-ounce popsicle molds.

Striped fruit popsicles

Servings: 6popsicles Start to finish: 15hours

INGREDIENTS

Raspberry Layer 4ounces raspberries (3⁄4 cup) 1⁄4 cup water 1tablespoon honey Pinch salt Lemon Layer 1⁄4 cup water 3tablespoons heavy cream 4teaspoons honey 1tablespoon lemon juice Pinch salt Blueberry Layer 4ounces blueberries (3⁄4 cup) 1⁄4 cup water 1tablespoon honey

Pinch salt

INSTRUCTIONS

For the raspberry layer: Process all ingredients in food processor until smooth, about 1minute. Using 1-tablespoon measuring spoon, carefully pour 2tablespoons of raspberry mixture evenly into six 3-ounce popsicle molds, being careful to keep walls of molds free from drips. Cover molds and freeze until firm, about 4 hours. For the lemon layer: Whisk all ingredients together in bowl. Using 1-tablespoon measuring spoon, carefully pour 2tablespoons lemon mixture into each popsicle mold. Cover molds tightly with double layer of aluminum foil. Push popsicle stick through foil into center of each mold until tip hits frozen raspberry mixture. Freeze until firm, about 4 hours. For the blueberry layer: Process all ingredients in food processor until smooth, about 1minute. Using 1-tablespoon measuring spoon, carefully pour 2tablespoons blueberry mixture into each popsicle mold. Cover molds with foil and freeze until solid, at least 6hours or up to 5days. To serve, hold mold under warm running water for 30seconds to thaw. Nutrition information per serving: 80calories; 26 calories from fat; 3g fat (2g saturated; 0g trans fats); 10 mg cholesterol; 149mg sodium; 15g carbohydrate; 1g fiber; 12g sugar; 1g protein.

CARL TREMBLAY — AMERICA’S TEST KITCHEN VIA AP This undated photo provided by America’s Test Kitchen in July 2018shows striped fruit popsicles in Brookline, Mass. This recipe appears in the cookbook “Naturally Sweet.”