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Rainbow Paddle Pops

Servings 12 pops

Ingredients

  • 2 frozen banana’s
  • 1 peeled zucchini chopped and frozen
  • 1/2 cup cooked and cooled cauliflower optional
  • 1/2 cup frozen mango
  • 1/2 cup frozen raspberries
  • 1 tsp pink pitaya powder
  • 1-2 tsp blue spirulina
  • 1 cup natural coconut yoghurt I used Pure N Free brand
  • 3 tbs collagen powder optional but a great source of protein and great for gut health

Instructions

  1. In a high speed blender or food processor blend together the yoghurt, banana, zucchini and cauliflower until smooth then seperate into 3 bowls.  

  2. Pop 1/3 of the mix back into the blender and blend with the mango until smooth. Pour into the bottom third of your popsicle moulds and set aside.

  3. Take the next bowl of mix and blend in the raspberries and pitaya powder until smooth. Pour on top of the mango layer. 

  4. Take the last bowl and stir through the blue spirulina, add more spirulina to get to the colour you want. Add this final layer to the popsicles before popping the sticks in and putting them in the freezer to set for at least 4 hours.

  5. You can do the same process to create a rainbow smoothie bowl.