Green Smoothie Freezer Pops

If you want to make more pops, simply double the recipe! If you have a toddler who's super sensitive to textures, use mango instead of kiwi for extra creamy results.

Course Dessert

Cuisine American

Prep Time 10

Total Time 4 10

Servings

Calories 79kcal

Author Amy Palanjian

Equipment

Ingredients

6 ounces plain or vanilla whole milk yogurt (regular or Greek-style)
1 cup lightly packed spinach
1 cup diced fresh or frozen mango or kiwi
1 sliced ripe banana (about 1/2 cup)
Optional: 1 teaspoon chia seeds, hemp seeds, avocado, and/or almond butter

US Customary - Metric

Instructions

Add the ingredients to a blender.
Blend very smooth, starting on low and working up to high.
Taste and adjust sweetness if needed. (You can add a little maple syrup if needed.)
Divide mixture into reusable freezer pop molds. Or among 3-ounce plastic cups (put them onto a freezer-safe plate for easy transporting), placing a popsicle stick into the center of each cup.
Freeze popsicles for at least 4 hours or overnight.
To store after the pops are fully frozen, transfer to zip top freezer bag and freeze for up to 2 months.
To serve, run the popsicle molds under hot water to loosen, or snip the cup with scissors and peel away.

Notes

Use plain or vanilla yogurt, but know that whole milk will result in the creamiest popsicles.
Dairy-free: Use nondairy yogurt.
Blend the mixture very smooth.
Freeze for at least 4 hours or overnight.
Run popsicle molds under hot water to help loosen if needed.
Store in a zip top bag in the freezer for up to 2 months once fully frozen.

Nutrition