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.