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 SmoothiesSlideshow:  More Smoothies 

David Frenkiel
Luise Vindahl
August 2016

Gallery

© Con Poulos

Recipe Summary

active:
15 mins
total:
4 hrs 15 mins
Yield:
Makes ten 3-ounce ice pops
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The frozen ice pops can be made up to a week in advance.

Notes

To give these marbled pops a tropical twist, substitute 1 1/2 cups of chopped ripe mango for the berries.