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.
- 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)
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.