1⁄4 cup grass fed collagen powder (vanilla preferred)
2 tablespoons beet powder (optional)
1 teaspoon vanilla extract
In a medium sized bowl, mix together the yogurt, collagen, and vanilla extract until smooth. Set aside.
In another bowl, mix together the smoothie pouches and beet powder (if using). The beet powder gives the smoothie a beautiful deep pink color plus additional antioxidants. If using chia seeds, mix them into the smoothie at this time.
If you want a tie dye look (like in the pictures) alternate between spooning the yogurt mixture and the smoothie mixture into the molds. Feel free to sprinkle in any add-ins you want to use while doing this as well.
Once the popsicle molds are filled, gently tap the mold on a flat surface to release any air bubbles.
Put the provided lid over the popsicle molds and place a popsicle stick into each of the openings in the lid (if using the style with a stick)
Place mold in the freezer and allow creamsicles to harden, about 4 hours.
Once creamsicles are frozen, carefully remove them from the molds. You might need to run a little bit of cold water over the molds to loosen up the creamsicles.
Let thaw for about 5 minutes before enjoying!
Feel free to cut this recipe in half if you don’t want as many creamsicles, especially if using a smaller mold.