Try this Fruit Smoothie Popsicles recipe or contribute your own.
- Carbohydrate 2.69512 g
- Cholesterol 0 mg
- Fat 0.03894 g
- Fiber 0.306799988746643 g
- Protein 0.12862 g
- Saturated Fat 0.013216 g
- Serving Size 1 1 popsicle (12g)
- Sodium 0.118 mg
- Sugar 2.38832001125336 g
- Trans Fat 0.013334 g
- Calories 11 calories
Step-by-step
- Add strawberries, banana, orange juice and yogurt to blender.
- Blend until smooth. Taste and add honey or your favorite sweetener, if needed, then blend to combine.
- Pour mixture into popsicle molds (add the sticks) and freeze for 4 hours or until frozen.
Frozen strawberries anchor this formulation by supplying both the necessary liquid-to-solid ratio and the structural chill required for rapid blending without ice cubes. Converting leftover morning smoothie bases into frozen novelties requires nothing more than standard mold cavities and a reliable freezer set to zero degrees Fahrenheit. Fresh fruit preparations separate rapidly if left at room temperature, so transfer blended mixtures directly from the jar into molds within five minutes of processing.
- Use frozen berries slightly thawed for ten minutes to prevent micro-chunks that clog narrow mold channels.
- Add honey in precise increments of one teaspoon per batch, blending for fifteen seconds between additions to prevent over-sweetening.
- Insert wooden sticks only after the liquid has chilled in the freezer for forty-five minutes to prevent them from drifting to the side.
- Store finished popsicles inside airtight plastic bags for up to two weeks to prevent freezer burn and odor absorption.
- Run warm tap water over the exterior of the silicone or plastic mold for ten seconds to release the frozen treats cleanly.
Properly frozen items maintain structural integrity for fourteen days before ice crystal growth degrades the texture. Submerging the base in boiling water briefly will ruin the final product, so stick exclusively to tepid running water for demolding.
