Kale-Banana Breakfast Pops
- 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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From Food Network Kitchen