I have been known to have a smoothie for breakfast when time is on my hands. You have to be organized, with fruit ready to go in the freezer and the varieties are endless. The health benefits are also great and to that end I froze some left over mixture to make Smoothie Mini Pops.
I wanted to buy my nieces a gift that they would be able to use for a long time. Something that was practical, and could be used for treats. I decided to get them the Zoku Mini Pop maker and of course I could not resist playing around with it before packing it in my suitcase to take to them.
The reason I like this mini pop maker is that you can top up the pops as you empty them and they will freeze just about anything. I tried to make margaritas first, but the alcohol would not freeze, no matter how much I diluted it. And frankly, how much fun would diluted alcoholic pops really be on a hot summers’ day? I made a breakfast smoothie and froze 9 mini pops to enjoy in the heat. Dave and I tested them out the following afternoon and they really hit the spot. I used 3 of the moulds to make my tartufo which worked really well. I discovered that children don’t really like the texture of the almonds in my smoothie mini pops as more were discarded than eaten by the little ones. In Johannesburg Sasha, Nadia and I made chocolate pops using the hot chocolate I had received in my FOMO box. They absolutely loved them and I hope they will enjoy many years of pop making.
- 5 raw almonds
- 1 red apple unpeeled, cored and chopped
- 1 frozen banana thickly sliced
- 185 g thick yogurt
- 125 mls coconut milk
- 2.5 mls ground cinnamon
- Place all of the ingredients into a blender and process until combined
What I blogged May 23:
- two years ago – Out And About
- three years ago – Italy
- four years ago – Canderel Food Bloggers Event
- five years ago – Chicken Stuffed With Avocado