Strawberry Banana Yogurt Pops
Prep Time: 7-10 minTotal: 7-8 hoursYield: makes 6
Equipment
- Silicon Popsicle molds
- High powered blender
Ingredients
- 10-12 strawberries
- 1 banana depending on your preference
- 1/2 cup Non fat vanilla yogurt non dairy also works
- 1/2 cup honey maple syrup or agave syrup
- 1 tbsp cornstarch
Instructions
- Add of the ingredients to a blender (preferably a high powered or smoothie blender)
- Once all ingredients are smooth, taste it.
- Add more sweetener at this time if necessary.
- Pour into molds
- Place on the mold cover and slide sticks in about ¾ of the way.
- Freeze for 7-8 hours.
- To unmold, run under warm water for 2-3 mins just to loosen the pops and push up from the bottom.
Notes
To store:
Wrap individually in wax paper and then place into Ziploc freezer bags Notes:
For Cream-based pops your base Options are Heavy cream, yogurt, almond milk, or coconut milk. Adding a tablespoon of cornstarch to the mix will ensure they are creamy and not icy. Taste as you go to make sure flavors are balanced. Pour into mold using a cup with a spout (such as a glass liquid measuring cup)
Wrap individually in wax paper and then place into Ziploc freezer bags Notes:
For Cream-based pops your base Options are Heavy cream, yogurt, almond milk, or coconut milk. Adding a tablespoon of cornstarch to the mix will ensure they are creamy and not icy. Taste as you go to make sure flavors are balanced. Pour into mold using a cup with a spout (such as a glass liquid measuring cup)
Tried this recipe?Let us know how it was!