Green Smoothie Breakfast Popsicles {Popsicle Week}

Greek Feta and Olive Salad
Greek Feta and Olive Salad
May 11, 2019
Happy Mother’s Day
May 12, 2019


  • 2 cups packed kale leaves
  • 1 cup green grapes
  • 1 cup brewed green tea, cooled to room temperature
  • 1 banana, peeled
  • 1-2 tablespoons honey
  • About 1 3/4 cups Greek yogurt, divided


  1. Add the kale, grapes, green tea, banana, honey and 1 cup of the Greek yogurt to your blender. Blend on high until smooth.
  2. Fill your popsicle molds with the kale smoothie mixture until they are about 3/4 full. Then spoon about 1 tablespoon of the remaining Greek yogurt into the tops of each of the molds. Use a skewer to help push the dollop of Greek yogurt down into the popsicle mold and lightly swirl it around.
  3. Transfer the molds to your freezer for about 45-60 minutes, or until the popsicles are partially set. Insert wooden sticks or dowels, then continue to freeze the popsicles until they are completely solid, about 4-5 hours more.
  4. Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds.

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