I considered calling this recipe “Everything But the Kitchen Sink Carrot Cake Pops”, as that was pretty much my approach to making them this morning. As it is Friday, the fridge and produce basket are looking depressingly empty. Yet, I refuse to hit the grocery store or farmer’s markets before Saturday. I could easily go broke buying all the odds and ends I want to have at the end of a grocery cycle, but I have learned that eating clean on a budget means being creative and using what you have. A happy side effect of this approach is that accidental and tasty recipes are born. This moring, I had a happy accident in my blender.
I actually made this belnd as our morning smoothie. My husband wasn’t home to enjoy his, as he had to work overnight, so I poured the extra smoothie into popsicle molds. I really hate how smoothies taste after they sit in the fridge for a few hours, so this is what I often do with smoothie leftovers. They are excellent to have on hand for when you have a sweet craving and my daughter loves them for dessert.
1 cup milk (I used unsweetened almond milk)
1 large carrot, washed, peeled, and cut into coins for easier blending
1 banana (frozen if you’re going to enjoy this as a smoothie)
2 fresh figs
1 cup mango (frozen for smoothie)
1/2 cup pineapple chunks (frozen for smoothie)
1 apple, washed and sliced
1 tablespoon maple syrup
dash of cinnamon
Splash of water to make desired consistancy
2. Pour into popsicle molds and freeze 5+ hours