Yields: 6-8 popsicles
Prep time: 10 min (+ freeze time)
Ingredients:
- 2 cups fresh or frozen raspberries
- 1 banana (for natural creaminess)
- 1 cup Greek yogurt (plain or vanilla)
- ½ cup milk (dairy or non-dairy
- 1½ tsp Watkins Baking Vanilla(R)
- 2-3 Tbsp honey or maple syrup (adjust to taste)
- Pinch of salt
Instructions:
1. Blend: Add all ingredients to a blender and blend until smooth and creamy.
2. Taste & Adjust: Taste the mixture-add more vanilla or sweetener if needed.
3. Fill Molds: Pour the smoothie into popsicle molds, leaving a little space at the top.
4. Insert Sticks: Add popsicle sticks and tap molds to remove air bubbles.
5. Freeze: Freeze for at least 4-6 hours or until completely solid.
6. Unmold & Serve: Run molds under warm water to release. Enjoy!
Optional Add-ins:
- A handful of spinach for a hidden veggie boost
- Swirl in a little coconut milk or granola before freezing for texture
- Swap raspberries for a mix of berries (strawberry, blackberry, etc.)
