The kids will ask for these nutritious ice pops time and again. Substitute other fruit using these proportions. For added health benefits, add some pureed veggies, gluten-free oats or even walnuts, if tolerated. It’s really up to you–kids will eat nearly anything if it’s in a popsicle.
MAKES 6 POPSICLES.
1 cup organic blueberries
1 cup organic strawberries
1 ripe banana, peeled
¾ cup water
½ cup baby spinach leaves, more as desired
1. Place all ingredients in a blender and process into a puree.
2. Pour mixture into silicone popsicle molds, filling 3/4 full to allow for expansion.
3. Freeze until solid. If difficult to remove from mold, run under warm water for a few seconds to loosen.
Each popsicle contains 40 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 3mg sodium, 10g carbohydrate, 2g fiber, 6g sugars, 1g protein, 3Est GL.
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus), and, Nearly Normal Cooking for Gluten-Free Eating (CreateSpace). Her books are available on Gluten Free & More‘s product page.