Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 qt. vanilla yogurt
- =
Directions
Divide into several 1 cup servings and freeze to be used as needed
(Any time we buy bananas and 1 or 2 get beyond our preference, I just peel the banana, cut it in 3-4 pieces and place in a container in the freezer.)
(Any ripe fruit or fruit salad that may have lost some visual appeal also place in container in freezer. I use 1 container as a fruit catchall. If my son doesn't finish an apple and it gets slightly brown or if I make a huge summer fruit salad and the next day it doesn't look very pretty I freeze it or make fruit pops or smoothies today.) Tupperware popsicle molds or small paper cups and popsicle sticks
The day you wish to make these, take your blender out, a small container of yogurt and the ripe frozen fruit from the freezer. Break the yogurt into 2-4 pieces with a knife - be careful. Place in blender. Add some pineapple juice and blend. (Add enough liquid to your own preference.) Place 4-6 chunks of frozen banana or less banana with some other fruit. I've even added applesauce. Add more pineapple juice if necessary. Spin it together.
Fill up popsicle molds first. Serve the rest as a nutritious smoothie