Kale-Banana Breakfast Pops

  • Preparation Time5 mins
  • Serves4
  • DifficultyEasy
1 small banana, cut into chunks
2 cups packed chopped kale (stems removed)
1/2 cup 2-percent plain Greek yoghurt
1/4 cup pure maple syrup
Juice of 2 small oranges
Juice of 1/2 lemon
One 1/2-inch piece peeled fresh ginger

Special equipment: four 3- to 4-ounce ice pop molds

Combine the banana, kale, yoghurt, maple syrup, orange and lemon juices and ginger in a blender and puree until smooth.

Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.

The pops will keep in the freezer for up to 2 weeks.

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