Frozen bananas become creamy ice pops in this healthy treat.
4 bananas
1 vanilla bean
1 cup (250 mL) thick, plain unsweetened yogurt
2 Tbsp (30 mL) honey
1/4 cup (60 mL) desiccated coconut
12 blueberries, 12 chocolate chips, or a mix of both
Peel bananas and cut into thirds. Insert ice pop stick or toothpick into each piece. Arrange on baking sheet and place in freezer. Freeze for at least 30 minutes, or overnight.
Slit open vanilla bean and scrape out seeds with spoon. Combine seeds with yogurt and honey in coffee mug. Place coconut on small plate.
Remove bananas from freezer and dip in yogurt mixture to coat. Use spoon to cover completely. Roll bananas in coconut. Decorate with blueberries or chocolate chips for eyes. Return bananas to baking sheet and place in freezer for at least 30 minutes.
Serves 12.
Each serving contains: 79 calories; 2 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 16 g total carbohydrates (10 g sugars, 2 g fibre); 17 mg sodium
Variation: Strawberry-chocolate pops
To make Strawberry-Chocolate Pops instead of Freckled Vanilla Ghost Pops, roll whole strawberries in yogurt mixed with melted dark chocolate. Then sprinkle with white chia seeds and decorate with yogurt-covered raisins or white chocolate chips for eyes.
source: “Cooking with Kids“, alive #371, September 2013
