Hands down, our favorite afternoon snack on warm weekend days are freezer pops. We like all sorts of flavors, but we this Carrot-Orange version is so bright and refreshing that I know it will be a staple all summer long. Plus, with a dose of Greek yogurt (and all the protein it has), it’s nice that it’s a bit more balanced than straight fruit pops.
This easy blender recipe is based on this Carrot-Orange Smoothie and is simply frozen into pops using small disposable cups and popsicle sticks. (You can of course also use your favorite reusable molds!) The smoothie is super delicious, but there’s something about freezing it onto a stick that seems to make toddlers happy—and it works much better in my house since my daughter has never been a huge smoothie girl.
I didn’t make many changes to this recipe since it’s so simple and good the way that it is, though I did choose a low-added-sugar yogurt, a navel orange instead of clementines, and I added a ripe banana to ensure that the final result would be super creamy. (We also had a ton of very ripe bananas, so it was also just a practical decision.) And rather than romaine, I used a delicate green leaf lettuce that we’ve been getting at our farmer’s market—both have a mild flavor so I figured that it would work just as well. One thing to keep in mind: You really need a high powered blender for this recipe to ensure that both the carrots and the lettuce gets fully incorporated into the mixture. And it might take a bit longer than the 30 seconds that’s stated in the original recipe.
I put a little unsweetened shredded coconut onto the bottom of some of the cups, then again sprinkled some onto the top of the smoothie mixture, just for fun. I let the smoothie mixture set up in the cups in the freezer for 30 minutes, then added the popsicle sticks. After letting them freeze for 4-6 hours, they were ready to serve—if using the little white cups, simply snip one top edge and pull the cup down and off. They were plenty sweet, really refreshing, and my daughter never noticed that there were two different types of veggies tucked inside!
Happy New Year friends! I’m very excited to be visiting Delish Dish again today. I’m Zainab and I blog over at Blahnik Baker, where I share everyday classic desserts with seasonal updates and my love for shoes. There’s always something beautiful to make any occasion memorable (check out some of our recipes). I hope you can come visit!!
The beginning of a new year is always a great time to press reset on many facets of our lives, especially our diets. It’s time to take a look at what we are eating, how is it helping us live the life we want to live and what kind of changes we might be able to make to our current habits to make things even better.
Of course most people call these resolutions, intentions or goals. Whatever you call it, it is the perfect time to evaluate and act! Start with small changes like a great breakfast or snack smoothie. When I saw this Blueberry- Pineapple Smoothie in the archives of Better Homes & Gardens, I was excited to add some tropical flavors to my mornings.
I love smoothie recipes because they are always a guide and I can add in/ substitute my favorite fruits and greens. This basic recipe calls for blueberries but I substituted that for mixed berries (strawberries, raspberries, blackberries and blueberries). I also increased the amount of pineapples to ½ cup and removed the bananas. Adding some coconut milk instead of orange juice to the mix, it was a tropical bliss in one glass! ( I won’t tell if you don’t that there is a heaping 2 cups of spinach hiding in this glass)
I hope you try this smoothie soon – everyone in your family will enjoy it!
Hi Delish Dish readers; my name is Sylvie Shirazi and I’m the recipe developer, food photographer and real food lover behind Gourmande in the Kitchen.
I love spending time in the kitchen creating simple, seasonal, whole-food recipes that are fresh and free of processed ingredients with minimal preparation. I’m especially excited to share this Blueberry Pineapple Smoothie recipe with you today as it has quickly become one of my favorites.
As temperatures climb frosty drinks offer a welcome salvation from the heat, especially when you can barely stand the thought of a hot meal. Even when it’s hot outside and my appetite isn’t what it used to be, I’m always happy to sip on something cool and refreshing like a smoothie.
Blueberries and pineapple are a winning combination and this meal in a glass is bursting with berries, pineapple and greens.
Super refreshing and filling thanks to the fiber from the greens and fruit, it really hits the spot on a hot summer day. I absolutely love it for breakfast; quick, easy and nutritious it’s a great way to start off the day. Pour it into a thermal cup if you’re running low on time in the mornings and need to get out the door in a hurry.
I used this Better Homes and Garden Blueberry-Pineapple Smoothie recipe as a base to build my own creation by swapping out a few fruits and adding in a couple extras:
- First I swapped out the baby spinach for an equal mix of greens like kale and chard.
- I left out the banana and yogurt and used a cup of coconut milk instead for a similarly creamy feel.
- I sometimes add a scoop of protein powder or chia seeds for an extra boost.
- Next I upped the pineapple to ½ a cup for a more prominent taste which adds a nice hit of acidity that balances out the richness of the coconut milk.
- Lastly I left out the orange juice as I found the smoothie to be sweet enough without it.
The result is a cool, colorful and satisfying smoothie that just might become your new favorite too!
I have been using greek yogurt in everything lately! I find it’s especially good in smoothies, adding a rich creaminess. I modified this Fruit Smoothie recipe, adding mangoes, pineapple and berry juice. I like to freeze the fruit first, which adds a nice frothiness. (You can also just add ice). Any berry juice blend will work- look for raspberry, strawberry or blueberry.
1/3c frozen chopped pineapple
1/3c frozen slided mango
1/2c greek yogurt
1/2c berry juice
Place all ingredients in a blender until smooth. Add ice for extra frothiness. Makes 1-2 smoothies.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.