Tommy had his toddler friends over the other day and this summer snack was served, but by no means does it only have to be for babies. This recipe makes about 6 medium sized pops. If you have molds that hold 8 or 12, just double recipe. In efforts to keep added sugar down, I use plain yogurt since they're getting a ton of sweetness from the fruit itself but feel free to use a flavored yogurt like vanilla.
1/2 cup raspberries, fresh or frozen & defrosted
½ of a banana
1 cup organic plain yogurt (or coconut yogurt)
Few healthy toddler cookies (I used ½ bag of Ella’s organic toddler cookies)
In a small bowl, mash banana and raspberries together until smooth (a little chunk or two is fine) You can use a stick blender for speedy results. Set aside.
Put cookies in small food processor, and pulse until you get powdery crumbs.
Fill ice pop molds ⅓ way with raspberry mixture. Layer approx 1 tsp of cookie crumbs, then add yogurt until the entire pop about halfway, maybe a tiny bit more. Resist the temptation to overfill the pops. Freeze at least 4-6 hours or until ice pops are frozen through.
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