You're a master at concocting blender smoothies from frozen fruit and yogurt. Now freeze them! One 600 g pack of frozen fruit is the starting point to make 6 to 8 smoothie pops, depending on mold size. Enjoy any leftover mix as bonus smoothies.
Fruit smoothie freeze-a-thon
Snow-Capped Blueberry Pops
Blend 1 1/2 cups (375 mL) plain or vanilla 1% or 2% yogurt, 3 tbsp (45 mL) honey or agave syrup. Pour into spouted cup; chill. Rinse blender. Blitz smooth 2 1/2 cups (625 mL) frozen Compliments Blueberries, 1 1/4 cups (300 mL) cold water, 1/4 cup (60 mL) honey or agave, 2 tsp (10 mL) lemon juice. Drop a couple whole frozen blueberries into each mold. Fill bottom third with yogurt mixture. Slowly top with berry mix. Add sticks. Freeze overnight. Also try with Compliments Jumbleberry Fruit Blend.
Strawberries & Chocolate Pops
Purée 3 cups (750 mL) frozen Compliments Country Lane Strawberries, 1 1/2 cups (375 mL) cold water, 1/3 cup (75 mL) plain or vanilla 1% or 2% yogurt, 1/3 cup (75 mL) honey or agave. Pour into molds. Add sticks. Freeze overnight. Unmold, set on platter. Drizzle tips with bottled chocolate syrup. Sprinkle with mini chocolate chips, candy sprinkles or chopped nuts. Tastes like chocolate-dipped strawberries with every lick!
Paradise Trio Swirl Pops
Blitz 1 cup (250 mL) plain or vanilla 1% or 2% yogurt, 2 tbsp (30 mL) honey or agave syrup. Pour into spouted cup; chill. Rinse blender. Blitz smooth 2 cups (500 mL) frozen Compliments Paradise Trio, 1 cup (250 mL) plus 2 tbsp (30 mL) cold water, 3 tbsp (45 mL) honey or agave. Cut handful of fresh or frozen raspberries into quarters. Spoon or pour alternating layers of yogurt and fruit mixtures into molds, dropping in 5 or 6 raspberry pieces while filling each pop. Use separate spoons to keep colours distinct. Add sticks. Freeze overnight. No two refreshing swoopy sensations are alike!