Pineapple and Banana Candy Corn Pops

Ingredients

• 2 large ripe DOLE® Bananas, peeled, cut crosswise into thirds and frozen
• 1 DOLE® Lemon, juiced (about ¼ cup)
• 1½ cups chopped ripe cantaloupe
• ¼ cup plain nonfat Greek yogurt
• 1 tablespoon powdered sugar
• 1 cup chopped ripe DOLE® Pineapple

Directions

1.     Purée bananas and 2 tablespoons lemon juice in a blender on high until smooth; divide into 6 (4-ounce) ice pop molds.

2.     Purée cantaloupe, yogurt, sugar and 1 tablespoon lemon juice in a blender on high until smooth; divide over banana mixture in ice pop molds.

3.     Purée pineapple and remaining 1 tablespoon lemon juice in a blender on high until smooth; divide over cantaloupe mixture in ice pop molds.

4.     Insert sticks into molds and freeze at least 4 hours or up to overnight. Run molds under warm water for 10 seconds to release ice pops. Makes 6 ice pops.