Tie Dye Fruities Recipes

Steps:

• Create the purple layer by combining 1 banana, frozen mixed berries, frozen blueberries, one fifth of the Greek yogurt, and half of the water in a blender.
• Blend well, adding more water if necessary, but do not add too much because you want the mixture to be thick.
• Pour into a bowl and refrigerate while you blend the other layers.
• Create the yellow layer by combining 1 banana, ½ of the frozen pineapple, one fifth of the Greek yogurt, and a squeeze of fresh orange juice.
• Blend well, adding water if necessary, but do not add too much because you want the mixture to be thick.
• Pour into a bowl and refrigerate while you blend the other layers.
• Create the green layer by combining 1 banana, spinach, second half of the frozen pineapple, 2 kiwis, one fifth of the Greek yogurt and a squeeze of lime juice.
• Blend well, adding water if necessary, but do not add too much because you want the mixture to be thick.
• Pour into a bowl and refrigerate while you blend the other layers.
• Create the orange layer by combining 1 banana, peach, frozen mango, one fifth of the Greek yogurt and a squeeze of fresh orange juice.
• Blend well, adding water if necessary, but do not add too much because you want the mixture to be thick.
• Pour into a bowl and refrigerate while you blend the other layers.
• Create the pink layer by combining 1 banana, frozen strawberries, frozen raspberries, remaining Greek yogurt, and remaining water.
• Blend well, adding more water if necessary, but do not add too much because you want the mixture to be thick.
• Remove all the bowls from the refrigerator. Spoon a little bit of each color into popsicle molds, alternating colors and amounts to create a tie-dye look.
• Place popsicle sticks into the molds and freeze.
• Enjoy!

Steps:

• Prepare cake batter as directed on package; divide evenly into 3 bowls.
• Stir different flavor dry gelatin mix into batter in each bowl. Spoon lemon batter evenly into 24 paper-lined muffin cups. Repeat with remaining batters, filling each cup about 2/3 full. Bake as directed on package for cupcakes. Cool completely.
• Pipe frosting onto cupcakes. (See tip.)