We’re finally getting to experience a bit of Summer! Perhaps we took a bit of Montreal’s warm weather home with us last week? Whatever the case may be, I’m loving being able to bask in the sun without fear of being rained on.
Each Friday, I bake a couple of sweet treats for Kevin and I to snack on for the weekend. Kevin loves having dessert after dinner. If I prepare something before Friday night, he’s far less likely to drown himself in a bag of chocolate chips, double up on nutella, or eat an entire packet of chocolate soy pudding. Chocolate craving much?
In the past, I’ve made things like doughnuts, cookies, and muffins, but seeing as the weather was so nice and there wasn’t a spot of cool weather in the forecast, I gravitated toward a treat of the no bake variety.
I wanted to come up with a recipe that was vegan, kid-friendly, and had loads of different flavors so I could take rad pictures of them. Ya, I’m the girl that plans out the colors of her meal based on how they’ll photograph. Eh, there are worse things!
I was drafting up a couple of ideas when one hit me – Dairy Queen Banana Splits. I’m pretty sure there were a couple of summers in my youth where all I ate were banana splits. Kids like banana splits, they’re colorful, I had all of the ingredients on hand…
While it would have been a whole heck of a lot easier to have just made a huge bowl of banana soft serve, topped it off with cherries, strawberries, chocolate sauce, and been done with it, the thought of stuffing all of the banana split ingredients into a popsicle mold intrigued me. So naturally, I went for it.
Each popsicle is under 100 calories each, filled with banana split flavor, and so much more healthier! We gobbled all 10 up within 2 days, the sign of a successful treat!
¼ section of a fresh pineapple, diced (yield ~1/3 cup)
10 cherries, halved with pits removed
If using a popsicle mold that requires wooden sticks, soak in cool water for 5 minutes before using. I used these popsicle molds.
Place banana pieces and milk in a blender and blend until smooth. Pour into a glass with a spout and set aside.
Place strawberry halves in the blender and pulse just until broken down but not smooth. Place into a dish and set aside.
Get to layering your popsicles! Begin with a tablespoon or so of banana puree, followed by 4-5 chocolate chips, divide the pulsed strawberries between molds, top with diced pineapple and press the pineapple down slightly so that it's flat in the mold. Follow this by 2 cherry halves, then top with remaining banana puree.
Tap the popsicle mold on the counter a couple of times to release bubbles throughout the mold. Top with additional banana puree if needed.
Slide the soaked sticks into the prepared molds and stick in the freezer for at least 12 hours or better yet, overnight.
To remove popsicles, run molds under hot water for a couple of seconds and wiggle out.
The quantity required for the recipe will vary depending on what size of popsicle molds you use.
Get your ingredients ready – puree the bananas and milk, clean the blender, then pulse the strawberries. Chop the pineapple and pit the cherries. Feel free to place everything in separate bowls so you can have a group of little hands help you assemble the popsicles!
I used wooden sticks for my popsicles, so soaked them in water for a couple of minutes to avoid them from popping out of the mold while setting in the freezer.
Once all your fruit is ready to go, start layering it all together. I began with banana puree, then chocolate chunks,
strawberry puree, pineapple wedges,
cherries, then extra banana puree. Make sure to tap the mold on the counter to remove the bubbles. Fill with extra banana puree if needed.
Insert the sticks, and you’re ready to go!
Now, to be patient… seems like I’m asking you to do a lot of that lately. Sorry! ;)
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