Do yourself a favor, march over to the dollar store (or if your time is money, go on Amazon), and buy yourself a few packages of popsicle molds for Pesach. Buy a bunch because they break, and use them for the rest of the spring and summer. Fill them with juice and leftover smoothies for fun, affordable and delicious desserts. Then, laugh as you pass by over-priced desserts in the Pesach freezer section.
Try some of these smoothies below for the molds. For peanut butter, substitute almond butter.
ALMOND BUTTER BANANA ICE CREAM
6 large overripe bananas
2T coconut oil (available at most groceries and Whole Foods)
2T real maple syrup
1/3 cup almond butter
1/4 cup chocolate chips
Puree all the ingredients except the chocolate chips in a food processor. Add chocolate chips and stir. Freeze for at least 2 hours and then thaw for 15 minutes before serving.
SMOOTHIE CONES
1 overripe banana
1 cup frozen strawberries, berries, mango or any frozen fruit you like
1 cup milk, soy milk or coconut milk
1/2 cup plain yogurt (if you’re making them dairy)
1/2 cup fresh spinach (optional, but I promise your kids won’t taste it, and you’ll get away with feeding them spinach as long as you don’t tell them!)
Add all the ingredients to the blender and blend until smooth. Fill cones halfway and add a straw. Carefully line them up in the grates of your freezer and freeze about 40 minutes. Serve when they are still a little slushy.
Also try: Funky Monkey Shake, Patriotic Pops, Cherry Mocha Smoothie
granoladox.com 