We all love frozen treats, but your average popsicle is just sugar and water. Take pop-making into your own hands, and make these creamy delights. Yogurt and almond butter give these a filling boost of protein (substitute Greek yogurt for even more protein). Banana and a little maple syrup sweeten them just enough to please your palate. A handful of spinach blends into the background for a bit of fiber in your treats.
Almond Butter Smoothie Pops
1 1/2 cups (360ml) plain, nonfat yogurt
1/4 cup (60ml) pure maple syrup
1/2 cup (120ml) almond butter
1 medium banana
1 cup (25g) baby spinach
Set up your popsicle molds, or place 8 small paper cups on a sheet pan. In a blender, place the yogurt, maple syrup, almond butter, banana and spinach. Secure the lid and process, raising the speed to high and blending until very smooth. Scrape down sides and repeat, if needed.
Pour 1/4 cup portions into each pop mold or cup. If using cups, place the pan in the freezer for about two hours before inserting sticks. Freeze completely, and store in a zip top bag or other airtight container for up to one month.
Serves: 8 | Serving Size: 1 pop
Nutrition (per serving): Calories: 124; Total Fat: 7g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 30mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 10g; Protein: 5g