Wednesday, January 28, 2015

Neapolitan Smoothie Pops


It is freezing cold outside currently and while I usually want soups and stews, occasionally I want to pretend I am in a warmer place and want summery foods...like popsicles...in January. I know.

Like many foods, popsicles have the opportunity to be a nutritional boon or a calorie bomb. I wanted to make something that tasted delicious and wouldn't set me back a zillion calories. I decided to make a popsicle that was mostly yogurt and fruit based - like a smoothie!

Yogurt, too, can be a high-sugar dessert or a healthy part of your day. Chobani is one brand of plain Greek yogurt I buy because of the very short and simple ingredient list. The only sugar in the product is there naturally from the cow.

Neapolitan Smoothie Pops

  • 2 large bananas
  • 1 1/2 cups plain Chobani Greek yogurt
  • 2 tablespoons honey
  • 1 cup frozen strawberries
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cocoa powder
Supplies: popsicle molds, or small cups and popsicle sticks
  1. In a blender, puree the bananas and 1 cup of the greek yogurt with honey. Pour about one cup of the mixture into each of two small bowls. This should use up most, but not all of the mixture. 
  2. To one bowl,add the cocoa powder and stir until evenly mixed. To the other bowl, stir inthe vanilla extract.
  3. To the remaining mixture in the blender, add the remaining 1/2 cup of yogurt and frozen strawberries. Blend until smooth. 
  4. Divide the chocolate mixture between your popsicle molds or small cups, filling each no more than 1/3 full. Freeze for an hour or so, until firm enough to hold the popsicle sticks. 
  5. Add the vanilla layer and freeze until solid. Top with strawberry layer and freeze again until firm. 

2 comments:

  1. Hmmmmm, wish I had one right now! Thanks so much for sharing ~ I LOVE watermelon.

    ReplyDelete

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