It doesn’t matter if it has been hours since our last meal or minutes, it seems my kids are always hungry. And, especially in the desert heat, their favorite snacks are the frozen kind. As a mom, I want them to make better choices. But, I can only offer fruit or carrots or cheese sticks so many times before they refuse to compromise. Sometimes I can get away with frozen grapes, but even that is iffy. These smoothie pops, however, are usually fool proof. And, since there is no added sugar and a ton of protein and calcium, I don’t feel the slightest bit guilty about letting my kids eat them. They are super easy to whip up and the flavor combinations are pretty much endless. For this particular batch, I used raspberry yogurt and mixed berries. Just use whatever fruit you have on hand and your favorite flavor of yogurt. I’m pretty sure my next batch will use coconut yogurt and diced peaches. Just stir together the yogurt and almond milk (you could use regular milk or coconut milk or soy milk or whatever ‘milk’, but almond milk is low calorie and high calcium, so that’s what I use). Place your fruit in the bottom of your popsicle molds (or small paper cups), pour the yogurt mixture over it, place the sticks and pop them in the freezer for a few hours. Voila! Happy kids and guilt free mom!
1 5.3 ounce container greek yogurt, any flavor
1 cup unsweetened vanilla almond milk*
8 Tablespoons fruit
Stir together yogurt and almond milk. Place 1 Tablespoon of fruit into each of 8 popsicle molds (or small paper cups). Pour yogurt mixture over fruit, making each popsicle as even in size as possible. Place sticks into mold and freeze for 4-6 hours minimum. To remove from mold, run a little water over the outside of mold until popsicle can be easily removed from mold.
*Any dairy or non-dairy milk can be substituted for the almond milk.