It’s hardly sophisticated culinary, but it’s a sweet classic. Strawberry-banana is (by far) my favorite smoothie combination. Always has been. Always will be.
So when I found myself with a few handfuls of strawberries that were overly ripe, I fell back on an old standby.
I adapted this recipe from Eating Well’s Strawnana Pops recipe. I changed things up a bit, but the outcome was berry-licious (buh-nuh-nuh-nuh!).
1 1/4 cup strawberries
1/2 medium banana
1/2 cup organic vanilla yogurt
2 T almond milk
1 T stevia
pinch of cinnamon
-Liquefy or puree all ingredients in a blender on high ’til well mixed and no fruit lumps remain. Alternatively, if you’d like a lump here, it might make for a pretty pattern in your pops.
-Use the spout on your blender to evenly distribute puree into popsicle molds.
-Freeze for approximately 3-4 hours.
To remove, slowly tug the pop stick back and forth. If it doesn’t remove easily, run the mold under lukewarm water for 10-15 seconds. It should be removed gently so the stick doesn’t slide out.
And if you wanted an actual smoothie, all you would need to do is quickly blend a few pops up! How easy is that? It’s nice having sweet-treat options on hand, I think.