Pineapple Kiwi Pops
Fill a 12-cup muffin tin with foil baking liners. Place 1 thin slice peeled kiwi on bottom of each cup. In a large measuring cup, combine 2 cups coconut water with 1 cup pineapple juice.
Divide evenly among baking cups. Freeze 1 hour, then place an ice pop stick in center of each. Freeze at least 3 hours. Thaw slightly before removing from tin. Makes 12 pops. PER POP 24 Cal • 0 g Fat (0 g Sat) •
0 g Pro • 6 g Carb • 5 g Sugars • 0 g Fiber • 19 mg Sodium