These easy baby pops are perfect for small hands and tiny tummies! Loaded with fruit, veggies, and yogurt, they're sure to make meal time fun and delicious!
Course Dessert, Snack
Cuisine American
Keyword Baby Pops
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 9pops
Calories 36kcal
Author Jenn Laughlin - peas and crayons
Ingredients
32ouncesof whole milk organic yogurt(plain or vanilla)
1cuporganic broccoli floretschopped extra small
1ripe avocado(pit removed)
1cupunsweetened organic applesauce
ground cinnamonto taste
EXTRAS:
Add a handful of fresh organic spinach to the mix if you have it! Frozen or fresh mango also makes a yummy addition as will any of your favorite fruits and veggies. Have fun with it!
Start with plain full-fat greek yogurt or make your own!
To thicken regular yogurt into protein-packed greek, all you have to do is strain it! My favorite method is pretty no-fuss no-muss and involves topping a large bowl [a pot works too!] with a sieve and several layers of cheesecloth. Typically the cheesecloth comes in a giant roll so just fold it over itself a bunch of times, slap it in the sieve, and pour in your yogurt. To make it air-tight and keep things fresh, wrap the top of the bowl with plastic wrap and place in your refrigerator for a few hours. Though it will thicken within 2-3 hours I will typically leave mine in overnight [or even 24 hours] to make ridiculously thick yogurt that, once frozen, resembles ice cream in texture. Mia goes ape over it.
Blanch or steam your broccoli until bright green and tender and add it to a blender or food processor with the thickened yogurt, avocado, applesauce, and cinnamon.
Have spinach handy? Toss it in!
Blend until creamy and green and no large chunks of broccoli remain.
Spoon into your pop molds and freeze overnight.
Notes
Nutrition Facts below are roughly estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!