Strawberry Green Smoothie Pops

  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 5

Ingredients

Ingredients

1
container (6 oz) Yoplait® Original yogurt French vanilla or 1 container (5.3 oz) Yoplait® Greek yogurt strawberry
1
cup sliced strawberries
1
container (6 oz) Yoplait® Original yogurt Key lime pie or 1 container (5.3 oz) Yoplait® Greek yogurt coconut
1
cup packed fresh spinach leaves
1/4
cup apple juice

Directions

Directions

  • 1 In blender, place 1 container French vanilla yogurt and strawberries. Cover; blend until smooth. Spoon 2 tablespoons mixture into each of 5 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Put remaining mixture in bowl; cover and refrigerate. Freeze pops about 2 hours or until frozen.
  • 2 In blender, place Key lime pie yogurt, spinach and apple juice. Cover; blend until smooth. When first layer is frozen, remove foil from pops. Pour about 1 1/2 tablespoons spinach mixture in each cup over frozen layer. Put remaining mixture in bowl; cover and refrigerate. Return foil to pops to support sticks. Freeze about 2 hours or until frozen.
  • 3 Repeat with remaining strawberry and spinach layers, freezing at least 2 hours between layers.

Notes










Tips

Expert Tips

For that great layered look, freezing completely between layers is necessary so that colors do not mix into each other.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pop
Calories
80
Calories from Fat
10
% Daily Value
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
45mg
2%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
10g
10%
Protein
2g
2%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.