Recipe: Strawberry banana smoothie pops

Turn any smoothie into freezer pops for a cool treat and cool down with your Lil' Chef on a hot summer day!

Posted 12:56 a.m. Jul 12, 2013 — Updated 12:56 a.m. Jul 12, 2013

Susan Caldwell of Lil' Chef

One of my favorite childhood memories is sitting on my front porch on a hot summer day as a child enjoying an apple juice homemade popsicle my mother made for me.

Now, I get the extra special treat of making these at summer camp with our Lil’ Chefs, with a slight twist using fresh fruits and a cool smoothie recipe.

Fresh fruit and ingredients are at an abundance during the summer months, so take advantage

of them and turn them into healthy popsicles. Turn any smoothie into freezer pops for a cool treat and cool down with your Lil’ Chef on a hot summer day!

Enjoy!

Ingredients

2 cups frozen strawberries

1 medium banana

1 cup low-fat strawberry yogurt or vanilla yogurt

1/2 cup cranberry juice cocktail or pomegranate juice

1 tablespoon pure maple syrup

Directions

1. Place strawberries, banana, yogurt, juice and maple syrup in a blender and blend until smooth. Divide among six 4-ounce freezer-pop molds. Freeze until firm, at least 6 hours.

Tips and Notes:

Freeze for up to 3 weeks
If you don’t have your freezer pop molds, divide the smoothie among small paper or plastic cups instead. Freeze until very thick, but not completely frozen, 1 to 2 hours. Insert frozen-treat sticks and continue freezing until completely firm, 4 to 5 hours more.

Susan Caldwell is the mom of two in Raleigh and owner of cooking studios for kids and teens, including Lil' Chef in North Hills. Go Ask Mom features recipes every Friday. Check WRAL.com's database for more.

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