Frozen Smoothie Popsicles
Here is a kid version that is tasty whether frozen or mushy; it works with frozen or fresh mango or banana.
1 15-ounce can apricots, packed in juice or light syrup
1 ½ cups low-fat plain yogurt
¼ teaspoon vanilla extract, optional
1 teaspoon honey, optional
2 lemons, limes or small oranges (like a “Cutie”), sliced into eight ¼-inch rounds
8 3-ounce cups
8 popsicle sticks
Drain the apricots, reserve syrup for another use. Put the drained apricots, yogurt and vanilla, if using, into a food processor or blender. Blend until completely smooth. Pour mixture into plastic cups, filling about halfway. Push a popsicle stick through the center of each citrus round, so half of the stick pokes out from each side. Put a citrus stick into each cup, making sure the citrus is resting directly on the smoothie mixture. Put into the freezer for 3 to 4 hours until smoothie is solid. To serve, remove from cup by warming the cup gently with two hands until the smoothie pops out. Makes eight frozen smoothie popsicles.
Adapted from Iowa State University Extension & Outreach
Questions? Faith Anaya can be reached at Kids Cook.