Kale-Banana Breakfast Pops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 1 grams
- Sodium
- 25 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 1 grams
- Protein
- 4 grams
- Sugar
- 18 grams
- Total: 8 hr 5 min
- Prep: 5 min
- Inactive: 8 hr
Ingredients
1 small banana, cut into chunks
2 cups packed chopped kale (stems removed)
1/2 cup 2-percent plain Greek yogurt
1/4 cup pure maple syrup
Juice of 2 small oranges
Juice of 1/2 lemon
One 1/2-inch piece peeled fresh ginger
Directions
Special equipment:
four 3- to 4-ounce ice pop molds- Combine the banana, kale, yogurt, maple syrup, orange and lemon juices and ginger in a blender and puree until smooth.
- Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
- The pops will keep in the freezer for up to 2 weeks.