Peach Banana Smoothie Popsicles

 

Peach Banana Smoothie Popsicles

Summer is in full swing and I find myself craving something cool and refreshing each night after dinner for dessert. Pre-packaged “healthy” treats are hard to come by (and more expensive) so we’re always looking of DIY alternatives. I have included some of my favorite smoothies in my instalife posts and thought, why not turn them into popsicles! The cool part about these is that you can customize these to your tastes…. everything from the fruit to the milk to the yogurt can be swapped for your favorites to make these the perfect summer treat. Mine have fresh peaches & bananas from our local farmers market that are bursting with flavor, unsweetened vanilla almond milk and vanilla greek yogurt. We got these fun molds at Home Goods for around $5 (for a set of 6) and love how easy they are to make and clean! The best part about these popsicles… they’re just 66 calories each!

Start off by cutting up two peaches (I just left the skin on ours) & two peeled bananas and put them in your blender. Start the blender on low speed and start pouring in some unsweetened vanilla almond milk, just until things get moving and are smooth, this worked out to about 1 cup of milk total for me. Let that run until the fruit is pureed and everything is fairly smooth, then add in 1/2 cup vanilla greek yogurt and run again until smooth. Pour the mixture evenly into six popsicle molds and let freeze overnight. {This is important as they suggested 6 hours on the molds directions and we couldn’t get these out, once we waited overnight they popped right out!} When you’re ready to eat, run the mold under some warm water for about 20 seconds and carefully slide out of the mold!

Smoothie Popsicle How To

Peach Banana Smoothie Popsicles

Serves 6

2 peaches, chopped

2 bananas, chopped

1 cup unsweetened vanilla almond milk

1/2 cup vanilla greek yogurt

Combine the peaches and bananas in a blender, start on low speed and add in milk. Once smooth, stop blender, add in yogurt and puree again. Pour into molds, freeze overnight.

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