Ingredients
- 2 cup frozen raspberries
- 6 ounce fruit-on-the bottom, raspberry yogurt (not diet)
- 2 cup frozen raspberries
- 6 ounce fruit-on-the bottom, raspberry yogurt (not diet)
- 2 bananas, peeled and cut into chunks
- 1/2 cup vanilla soy milk
- 1/2 cup ice cubes
- 2 cup frozen raspberries
- 6 ounce fruit-on-the bottom, raspberry yogurt (not diet)
- 2 bananas, peeled and cut into chunks
- 1/2 cup vanilla soy milk
- 1/2 cup ice cubes
- 2 cup frozen blueberries
- 1/2 cup orange juice or tropical orange juice i.e., passion fruit, strawberry, etc
Preparation
Baking Directions:
Special Equipment: Popsicle molds, preferably Rocket molds.
Using a heavy-duty blender, puree raspberries and yogurt together and blend until smooth.
Pour into the top third of a popsicle mold and place mold in freezer.
Add bananas and soy milk to a clean blender and blend until smooth.
Place mixture in the freezer to begin to freeze.
When the banana mixture is thick and semi-frozen, place blueberries and orange juice in the blender and blend until smooth.
Remove raspberry layered popsicle mold from freezer and add banana layer.
Gently spoon final blueberry layer on top and place in the freezer overnight or for at least 12 hours.
Un-mold and serve immediately.
Note: These smoothie layers should be very thick and frozen.
If you are having difficulty pureeing the frozen fruit, add juice a Tablespoon at a time.
The thicker and more frozen the layers, the easier it will be to keep them separate.
