Gluten-Free Breakfast Smoothie Popsicles

Popsicles for breakfast? These gluten-free breakfast treats will appeal to the kid inside everyone while still providing a healthy option to start the day.

Ingredients

2 large bananas, peeled
½ cup curly kale leaves
½ cup milk, any kind you like
½ cup plain yogurt (I use Greek nonfat yogurt)

Directions

Place all ingredients into a blender and blend until smooth, 30 to 60 seconds.

Pour smoothie mixture into popsicle molds. This recipe makes 4 to 6, depending on the size of your molds.

Freeze popsicles for at least 6 hours, until frozen.

Nutrition Analysis: 60 cal, 0.5 g fat, 5 mg chol, 15 mg sodium, 11 g carbs, 1 g fiber, 6 g sugar, 3 g protein.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.