Smoothie Pops
Adapt this recipe to use whatever fruit you want—peaches, plums, pears, mango—all blend up well. We made this one with luscious local peaches, and added blueberries and raspberries before freezing. Talk about a vitamin, fibre and antioxidant triple whammy! Plus, enjoying your smoothie frozen makes for a refreshing twist.
1 cup (250 mL) plain 1% yogurt
1 cup (250 mL) 1% milk
2 large peaches, pits removed, roughly chopped
Blend all ingredients together.
Pour smoothie mixture into frozen-pop moulds (we used the Zoku Quick Pop Maker from Williams-Sonoma). Throw in some raspberries and blueberries, and freeze for at least two hours.
Number of servings depends on the size of moulds used. This recipe made six.
Each: 76 calories, 4 g protein, 1 g fat (1 g saturated fat), 13 g carbohydrates, 2 g fibre, 4 mg cholesterol, 53 mg sodium.
Best Health Magazine, September 2010; Photo by Christopher Stevenson
