Crazy Carrot Pops
2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt (“Mom” prefers organic yogurt)
2 cups chopped ripe mango
1/2 cup carrot juice
1 cup packed fresh spinach leaves
1. In blender, place yogurt, mango and carrot juice. Cover; blend until smooth. Reserve 1 cup mixture; cover and refrigerate. Divide remaining mixture among 6 (5-oz) paper cups, about 1/3 cup in each. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 2 hours or until frozen.
2. Meanwhile, in blender, place reserved mango mixture and spinach. Cover; blend on medium-high speed 30 to 60 seconds or until smooth. When first layer is frozen, remove foil from pops. Pour about 3 tablespoons spinach mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze about 6 hours or until frozen before serving. Store remaining pops covered in freezer.
*Recipe and image courtesy of Betty Crocker.*