Banana Mango Smoothie Push Pops

I love ice cold fruit smoothies especially on days like today when the temperatures reach almost 100 degrees.  But, sometimes I just don't feel like cranking out the blender to whip up a batch especially if I'm hot and tired from walking the dogs in the heat or just doing whatever, outdoors.  That's when it's nice to have them made up and poured into individual Push Pops.  They're then stored in the freezer and ready to pop out and eat like a popsicle or push pop in this case.

Of course you can make these anyway you want, with whatever fruit, fruit juice or yogurt that your heart desires.  Best of all when you have company over, the kids or grandkids it's an ice cold healthy treat that everyone loves.

Here's the recipe for my Banana Mango Smoothie Push Pops, but don't be afraid to try your favorite ingredients and make your own creation.

Banana Mango Smoothie Push Pops
makes 4 push pops

In a blender place:

1 banana
1 ripe mango, sliced and cubed
1-2 teaspoons Agave Nectar
1/2 cup Plain Non-Fat Yogurt

Blend until smooth.  Pour into Push Pops, cover and place in the freezer for 24 hours to solidfy.  Stand upright in between the slats of your freezer shelves.  They're ready to enjoy 24 hours later. 

Will keep indefinitely.

Interested in the health benefits of Agave Nectar?  Read here.

Enjoy!

Light and Healthy Sweet Potato Salad

I hope everyone had a fun and safe Memorial Day.

Over the weekend I BBQ'd like many of you, and decided to make a Sweet Potato Salad to go with our meal. After viewing various recipes I came up with this one that turned out light and delicious. It was a nice twist on what typically is high in fat. I hope you like it.

Light & Healthy Sweet Potato Salad
serves 4-6

2 medium sweet potatoes, peeled and cubed into 1" cubes
1/3 cup nonfat plain yogurt
1 teaspoon agave nectar
1 red bell pepper, diced
2 scallions, thinly sliced
3 tablespoons fresh basil, chiffonade style*
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Place sweet potato chunks in a medium saucepan and add cold water to cover. Bring to a boil and cook until tender, 8-10 minutes. Drain, run under cold water to cool, and drain again.

In a large bowl combine yogurt, agave nectar, bell pepper, scallions, basil, vinegar,salt and black pepper then blend together. Add sweet potato chunks and mix all ingredients together. Taste and adjust seasoning if necessary. Can be served at room temperature or chilled.

*Chiffonade - to cut the basil chiffonade style, simply layer basil leaves one on top of the other. Then roll like a cigar and slice into thin strips.