This recipe proves that smoothies have so much potential beyond breakfast. Swedish bloggers David Frenkiel and Luise Vindahl layer two simple smoothies in ice pop molds before swirling and freezing to create an impressive frozen dessert. The recipe is in their book Green Kitchen Smoothies.
Slideshow: More Smoothies
3 medium bananas, chopped
2 cups full-fat Greek yogurt
1/4 cup honey
1 teaspoon pure vanilla extract
1 cup fresh or frozen berries (see Note)
How to Make It
In a blender, puree the bananas with the yogurt, 2 tablespoons of the honey and the vanilla. Transfer 1 1/2 cups of the banana smoothie to a medium bowl. Add the berries and the remaining 2 tablespoons of honey to the blender and puree with the remaining banana smoothie. Spoon 2 tablespoons of the banana smoothie into the bottom of ten 3-ounce ice pop molds. Top with 2 tablespoons of the berry smoothie, then add the remaining banana smoothie. Using a skewer, lightly swirl the layers for a marbled effect. Insert the sticks and freeze until very firm, about 4 hours.
The frozen ice pops can be made up to a week in advance.
To give these marbled pops a tropical twist, substitute 1 1/2 cups of chopped ripe mango for the berries.
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