Description
These healthy breakfast ice cream pops are secretly packed with hidden veggies and need zero cooking! Made with strawberries, banana, Greek yogurt and sneaky spinach, they are the ultimate lazy mom summer breakfast for babies, toddlers and kids. Naturally sweet with no added sugar, freezer-friendly, and perfect for picky eaters who think they are getting ice cream for breakfast!
Ingredients
Instructions
1. Add the strawberries, Greek yogurt, banana and spinach to your blender. Blend until completely smooth and creamy, with no little green flecks left behind.
2. Give it a quick taste. If your fruit was nice and ripe you won’t need a thing, but if you’d like it a touch sweeter, blend in a little honey or maple syrup.
3. Once the mixture is totally smooth, gently fold in your cereal by hand for a fun little crunch.
4. Spoon or pour the mixture into your popsicle or ice cream molds.
5. Freeze until set, at least 4 to 6 hours or overnight, until nice and firm.
6. To serve, run the mold under warm water for a few seconds to release the pops easily. Enjoy!
Notes
Honey should never be given to babies under 12 months. For babies and young toddlers, let the pop soften slightly and always supervise closely, or spoon the mixture into a bowl instead of freezing on a stick.
Use frozen strawberries if that’s what you have. The mixture will be thicker, so add a splash of milk if needed.
Swap the Greek yogurt for a full fat dairy-free yogurt to make these dairy-free.
Store in an airtight container in the freezer for up to 2 weeks. But I guarantee they wont last that long!
Nutrition
- Serving Size: +- 8 to 12 pops
