Smoothie Popsicles aren’t just for breakfast, and you don’t really need a recipe for them (but there’s one below just in case).
Just whiz yogurt, fruit and juice in a blender (with some honey or maple syrup if you like), pour it all into popsicle molds and freeze.
Ta da! Frozen breakfast on a stick.
If you don’t have a blender you can mash the fruit by hand and stir the lot together. They will have more texture – which is a good thing, really.
I like to use Greek yogurt because it has more protein than regular yogurt, but it’s rather ridiculously expensive around these parts (approximately $5 Cdn for a 750 ml / 1-1/2 pint container), so I usually buy the stuff that’s discounted because it’s close to the ‘best before’ date. You can use regular yogurt if you prefer.
For fruit, I like mango and pineapple (which I have on hand in the freezer), but anything goes. I always add a banana for its sweet smoothness.
Juice lightens it all up a bit, and you can add some honey or maple syrup if you need a bit of that.
You can get all crazy and layer different flavors and make this into a much more complicated process. That’s a fine way to spend some time (and an excellent way to avoid vacuuming).
- 3 cups / 750 ml yogurt
- 3 cups / 750 ml fresh or frozen fruit (thawed), cut in chunks
- 1 cup / 250 ml fruit juice
- 1 banana, peeled and cut in chunks
- 2 tablespoons / 30 ml honey or maple syrup (optional)
- Place yogurt, fruit chunks, juice, banana and honey or maple syrup (if using) in blender.
- Whizz on low for one minute, then increase speed to medium or high and whizz until the ingredients are thoroughly blended.
- If you don't have a blender, mash the fruit chunks and banana in a large bowl, then stir yogurt into fruit until mixed. Add juice and sweetener and mix thoroughly.
- Pour into popsicle molds and freeze for at least 4 hours until solid.