Directions

  1. Purée lime juice, pineapple, milk and agave nectar in a blender on high until smooth. Makes about 2½ cups.
  2. Divide pineapple mixture into 6 (3-ounce) ice pop molds; insert sticks into molds and freeze at least 5 hours or up to overnight. Run molds under warm water for 10 seconds to release popsicles. Makes 6 popsicles.