Gluten-freeVegetarianPescetarianPollotarianGrain-free
Kale-Banana Breakfast Pops
Frozen breakfast ice pops blending kale, banana, Greek yoghurt, maple syrup, citrus and ginger — ready after an overnight freeze.
- 5
- min
- 4
- servings
- ~110
- kcal per serving
- Difficulty:
- Easy
Plan a week with this recipeFree for 7 days, no card.
01Method
- 1
Place the banana, kale, yoghurt, maple syrup, orange juice, lemon juice and ginger into a blender and process until completely smooth.
- 2
Pour the blended mixture equally into four ice pop molds. Transfer to the freezer and leave until fully solid, a minimum of 8 hours or overnight.
- 3
Before serving, allow the pops to rest at room temperature for a couple of minutes to loosen, then unmold. Stored in the freezer, they will keep for up to 2 weeks.
Allergens
Milk
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
