May 30th, 2017
From: Yogurt Every Day: Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert, by Hubert Cormier, published by Penguin Random House Canada
Scoop 1 tablespoon (15 mL) Greek yogurt into each cavity of two ice trays. Freeze for about 1 hour.
Meanwhile, blend together fruits and vegetables of a single colour to make a puree. If the puree is too thick, add some apple juice. The texture must be smooth but not too loose
Divide the puree between the ice cube tray cavities, pouring it over the frozen yogurt. Freeze until solid.
When the smoothie cubes are solid, unmold and store in airtight freezer bags, labeling each bag with the flavors used.
At night, fill a glass with smoothie cubes and let it rest overnight in the refrigerator. Enjoy the next morning!