Berry Banana Freezer Pops Recipes

Steps:

• Place strawberries, yogurt and banana in blender. Cover and blend until smooth.
• Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.

Steps:

• In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated.
• Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately.

Steps:

• Slice bananas and drop in blender jar of food processor bowl. If using frozen banana, partially thaw, snip off end of skin, and squeeze directly into food processor.
• Add remaining ingredients. Blend until smooth.
• Freeze until mushy. Beat and pour into popsicle molds.
• Freeze until firm. To unmold, hold in hand or let set at room temperature until mold will slide off. Enjoy.

Steps:

• Blend ingredients in blender on high speed until smooth.
• Pour into 6 (3-oz.) paper cups; cover with foil. Insert wooden pop stick into center of each cup.
• Freeze several hours or until firm. Peel off paper cups just before serving.

Steps:

• Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.

Steps:

• In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.
• Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours
• Dip molds quickly in hot water to unmold.

Steps:

• Peel the bananas and trim off the very ends if you'd like them neater. Then chop them each into 4 equal-sized chunks. Thread a strawberry onto each lolly stick first, then push on the pieces of banana.
• When all your banana pops are made lay them on a baking tray and put in the freezer, uncovered, for 1 hr.
• Put the yogurt into a tall glass or jug then dip each banana pop into the yogurt to coat (avoiding the strawberries), then place back onto the tray to refreeze until set.
• Melt the chocolate in the microwave in 30 second bursts (stirring after each blast) then pour into a mug. Dip the end piece of each banana pop in the chocolate then sprinkle over the hundreds and thousands.
• The chocolate should set pretty much instantaneously, but you can keep them in the freezer until you want to serve them for up to 1 week.

Steps:

• Puree low-fat buttermilk, banana, cups fresh or frozen berries, and honey or agave syrup in a blender until smooth. Pour mixture into Popsicle molds and freeze.

Steps:

• In a blender or food processor, combine all ingredients; cover and process until smooth.
• Pour into chilled glasses; serve immediately.