| Prep Time | 30 minutes |
| Total Time | 4-5 hours |
| Serves | 8-12 |
Ingredients
1/2 cup (85g) blueberries (1/3 cup puree)
6 (75g) strawberries, leaves removed (1/3 cup puree)
1/2 cup (50g) raspberries (1/4 cup puree)
(90g) apricots, seeds removed and chopped (1/3 cup puree)
(100g) kiwifruit, skin removed & chopped (1/2 cup puree)
1/2 cup (75g) pineapple pieces (1/3 cup puree)
6 tablespoons white chia
12 tablespoons almond milk
1 tablespoon maple syrup (optional)
6 (75g) strawberries, leaves removed (1/3 cup puree)
1/2 cup (50g) raspberries (1/4 cup puree)
(90g) apricots, seeds removed and chopped (1/3 cup puree)
(100g) kiwifruit, skin removed & chopped (1/2 cup puree)
1/2 cup (75g) pineapple pieces (1/3 cup puree)
6 tablespoons white chia
12 tablespoons almond milk
1 tablespoon maple syrup (optional)
Method
In a small food processor, blend blueberries until pureed. Add mixture to a small bowl along with one tablespoon of white chia seeds and two tablespoons of almond milk. Stir to combine. Set aside for chia to expand.
Repeat this step again for each of the remaining fruits (individually). Leave mixtures to set for at least 15 minutes. Taste each of the fruit mixtures and add a little maple syrup to sweeten if desired (this will depend on the ripeness of your fruit).
Using a teaspoon, fill your popsicle moulds with a few teaspoons of each fruit mix in order of ingredients listed until filled. Be careful not to spill on the sides of your moulds as you add each layer!
Insert popsicle sticks and freeze for 3-4 hours until completely frozen.
