Raspberry Peach Popsicles or Smoothie |
Makes about 16 ounces or 10 standard size popsicles |
For all of the ingredients, please use only those that are organic or pesticide free. |
|
1/2 cup |
frozen raspberries |
1 |
banana |
1/2 cup |
frozen peaches |
2/3 cup |
unsweetened almond or coconut milk |
1-3 teaspoons |
agave nectar, brown rice syrup, or honey |
2-3 |
ice cubes |
|
Put all of the ingredients in a blender. Blend until smooth. If the mixture seems too thick, add a little water or more almond milk. If the mixture seems too thin, add more frozen fruit or ice. |
Serve smoothie immediately or pour the finished mixture into popsicle molds. Fit with sticks and freeze for about 4 hours. Run the outside of the popsicle molds under hot water to help release them from the molds. Put the finished popsicles on a parchment lined pan and freeze for about an hour. Wrap the popsicles in plastic wrap or small cellophane bags and keep in the freezer. |
I used the Progressive International Freezer Pop Maker for this recipe. |