2 cups kale leaves (packed)
1 cup green grapes
1 cup green tea (brewed, cooled to room temperature) ? Tasty tip
1 bananas (peeled)
2 tbsps honey
13/4 cups greek yogurt (divided)
Add the kale, grapes, green tea, banana, honey and 1 cup of the Greek yogurt to your blender. Blend on high until smooth.
Fill your popsicle molds with the kale smoothie mixture until they are about 3/4 full. Then spoon about 1 tablespoon of the remaining Greek yogurt into the tops of each of the molds. Use a skewer to help push the dollop of Greek yogurt down into the popsicle mold and lightly swirl it around.
Transfer the molds to your freezer for about 45-60 minutes, or until the popsicles are partially set. Insert wooden sticks or dowels, then continue to freeze the popsicles until they are completely solid, about 4-5 hours more.
Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds.
1. For maximum creaminess, I recommend using full fat Greek yogurt for this recipe.