Now that school is out, I’m realizing once again that I need to keep my kitchen well-stocked with healthy snacks for my kids. We spend a lot of time swimming and that means my family is ravenous when we get home. For awhile now, we’ve been relying on smoothies for a quick, slurp-able snack. It’s one way I know my kids are getting more fruit (and even veggies!) into their day.
A few summers ago I started turning our smoothies into popsicles. It’s a nice alternative to the sugary ones they see at the store and beg me to buy. These Blueberry Smoothie Pops are just perfect when the afternoon munchies hit.
I picked up a few popsicle molds a few years ago and it makes it a lot easier to make popsicles, but if you don’t have a special mold, paper or plastic cups can be used too. I used organic vanilla yogurt which does have a little added evaporated cane juice, but otherwise these get their sweetness from ripe fruit.
Written by: Lindsey Johnson of Cafe Johnsonia
These pops aren’t just for snacks either. They really taste like dessert, and it’s the kind of dessert I’m okay giving them on a daily basis. Not only that, but the smoothie pops also make a great quick breakfast if we’re in a hurry.
Feel free to swap out other fruit for the blueberries. We make them with other berries as well as peaches, apricots, and cherries. Really, any ripe fruit is perfect. Sometimes I also add in a handful of spinach or kale for a little added nutrition.
TIPS FOR MAKING POPSICLES
- Use ripe fruit that’s in season, or frozen fruit for best flavor.
- Leave a little room at the top for the popsicles to expand as they freeze.
- Cover the tops of the molds or cups with a piece of foil and insert the popsicle stick. This will help keep it centered.
- Freeze for at least 3 hours, or overnight.
- Dip the molds into warm water to help them release better.
What healthy snacks are you making to chase away the afternoon munchies?
Blueberry Smoothie Pops
Yield: 6 pops
Prep Time: 10 min
Total Time: 3 hours
Healthy popsicles made with blueberries, banana, and yogurt for a cool sweet treat with zero guilt.
1 1/4 cups fresh or frozen blueberries
1 cup vanilla yogurt
1 large ripe banana, peeled
Have six 5 ounce popsicle molds, a 8-inch square of foil, and six popsicle sticks ready.
Place all of the ingredients into a blender and puree until smooth. Pour into the popsicle molds, leaving about 1/4-inch space at the top. Cover the molds with foil and insert the popsicle sticks into the center. Place in freezer for about 3 hours.
To serve, briefly dip the molds into warm water to help loosen them and gently pull on the stick to release the pops from the mold.
-Substitute any variety of berries, or use cherries, apricots, plum, or peaches in place of the blueberries.
-It could take longer for the pops to freeze depending on the temperature of your freezer, but three hours is about right.
-Can also use small paper or plastic cups instead of popsicle molds.