The kids and I were making our way into the Delco Plaza Giant the other day, when my son spotted a display in the cart area.
Turns out it was a bunch of recipe cards aimed at kids and healthy eating. My son (because he likes to collect things) grabbed a bunch and read them to me on the way home.
They must have inspired him because he made himself the veggie chicken wrap for lunch one day, then suggested we make Smoothie pops.
As you can see from the above photo, my pops spread out and became what we like to call ‘Smoothie cakes.’ Despite their appearance, they are still delicious.
Here’s how we made them – and I suggest you use thicker cupcake cups.
- 2 c. dairy-free yogurt (I use So Delicious coconut yogurt)
- 1/4 c. fruit juice (We used Fruitables)
- 1 banana, sliced
- 1 nectarine, chopped
- 1 peach, chopped
- Pint of strawberries, hulled
Throw it all in the blender or food processor and mix. Then put them in the freezer, and 20 minutes later you can put a popsicle stick in them, if you want. Freezer for another two hours, and you’ve got a delicious, healthy treat.