Rainbow Smoothie Pops Recipes

Steps:

• For the banana-avocado smoothie base: Put the almond milk, flax seeds, honey, banana and avocado in a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and blend until completely smooth.
• To make it pink, yellow, green or purple: Add the color additions and blend again until completely smooth.

Steps:

• Combine the almond milk, yogurt and ice in a blender. Choose your smoothie color and add the ingredients for that color to the blender. Blend on low speed at first, then switch to high speed and blend until completely smooth. Serve immediately.

Steps:

• Add the yogurt, frozen berries, honey, banana and cabbage to a blender. Then pour in the juice and blend until smooth!
• Pour into ice-pop molds and stash them in the freezer until totally frozen. Remove and eat as required!

Steps:

• Place each Jell-O flavor in a separate small bowl. Whisk 1 teaspoon superfine sugar into each bowl.
• Starting with the strawberry and working with one flavor at a time, pour 1/2 cup plus 2 tablespoons boiling water into each bowl. Stir gently until the gelatin and sugar dissolve.
• Evenly divide the strawberry gelatin among ten 3-ounce ice pop molds using a small liquid measuring cup (about 1 tablespoon per mold). Freeze until just set, about 15 minutes. Repeat with the remaining flavors in this order: orange, lemon, lime, berry blue and grape.
• Place the lid on the ice pop mold and insert wooden sticks. Freeze until completely solid, about 8 hours or overnight.
• Remove the pops from the freezer. Let stand at room temperature until they slide out easily, about 10 minutes.

Steps:

• Place all ingredients except Almond Breeze almondmilk in a small zip-top bag. Freeze until ready to use. To prepare smoothies, place the ingredients and Almond Breeze almondmilk in a blender and puree until smooth.