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.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Rule the Kitchen with More Recipe Faves

Creamy Kale and Eggs
Creamy Kale and Eggs
Time
15
Serves
-
Difficulty
Easy
Sausage-Kale-Strata
Sausage Kale Strata
Time
75
Serves
12
Difficulty
Med
Bean, Kale and Egg Stew
Bean, Kale and Egg Stew
Time
25
Serves
4
Difficulty
Easy
Healthy Aubergine and Kale Parmesan
Healthy Aubergine and Kale Parmesan
Time
60
Serves
4
Difficulty
Easy