Best 9 Smoothie Pops Recipes

STRAWBERRY LIME SMOOTHIE POPS

Steps:

• Blend all ingredients, then pour into ice pop molds.
• Freeze for at least 2 hours (or overnight).

PURPLE SMOOTHIE POPS

Steps:

• Add the yogurt, frozen berries, honey, banana and cabbage to a blender. Then pour in the juice and blend until smooth!
• Pour into ice-pop molds and stash them in the freezer until totally frozen. Remove and eat as required!

FROZEN SMOOTHIE POPS RECIPE BY TASTY

Steps:

• In a blender mix all ingredients until smooth.
• Place six small paper cups on a baking tray and fill the cups with the smoothie and freeze for 15 minutes.
• Place one popsicle stick in the center of each cup and freeze again for one hour or until solid.
• Rip the paper cups from the popsicle.
• Enjoy!

RAINBOW SMOOTHIE POPS

Steps:

• Place all ingredients in a blender and puree until smooth. Pour puree into 4 to 6 popsicle molds. Insert handles, or cover the top of the molds with foil. Carefully make small slits over each pop and insert wooden sticks. Freeze until firm, at least 4 hours.

FROZEN SMOOTHIE POPS

Steps:

• In a blender or using a submersion blender, combine fruit and honey or sugar (as called for, to taste) and milk; purée until smooth. Add yogurt and pulse just until combined. Pour into ice-pop moulds and insert sticks, or pour into 3 oz. paper cups. If using paper cups, freeze until partially firm then insert sticks, straws, or plastic spoons. Freeze until solid, for 2-4 hours, or up to 2 weeks.
• COOKING TIP: If using paper cups, once the smoothies are frozen solid, transfer to an airtight container to make sure they don't get freezer burn.

BERRY SMOOTHIE POPS

Steps:

• In a blender, combine the orange juice, blackberries, raspberries, blueberries, banana nd sugar; cover and process until blended., Pour 1/4 cup berry mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

ORANGE BANANA SMOOTHIE POPS

Steps:

• Puree all ingredients together in blender.
• Pour into 6- 3oz molds or paper cups.
• Freeze for one hour, place sticks in the middle.
• Freeze for another 3 hours, until solid.
• To release pops, dip molds into hot water until pops loosen and slide out.
• If using paper cups, peel away paper.

STRAWBERRY GREEN SMOOTHIE POPS

Steps:

• 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.
• 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.
• Repeat with remaining strawberry and spinach layers, freezing at least 2 hours between layers.

SMOOTHIE POPS

Steps:

• Blend strawberries, blueberries, raspberries, yogurt, stevia powder, and vanilla extract in a blender until smooth. Pour mixture into 12 ice pop molds and insert sticks or handles. Freeze until firm, about 4 hours.