Clean & Hungry Shamrock Shake Pops

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Hungry Girl's Healthy Clean & Hungry Shamrock Shake Pops Recipe Hungry Girl's Healthy Clean & Hungry Shamrock Shake Pops Recipe

Clean & Hungry Shamrock Shake Pops

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1/6th of recipe (1 pop): 22 calories, 0.5g total fat (0g sat. fat), 34mg sodium, 1g carbs, <0.5g fiber, <0.5g sugars, 3.5g protein

Click for WW Points® value*

Prep: 5 minutes

Chill: 3 hours

1/6th of recipe (1 pop): 22 calories, 0.5g total fat (0g sat. fat), 34mg sodium, 1g carbs, <0.5g fiber, <0.5g sugars, 3.5g protein

Click for WW Points® value*
Prep: 5 minutes
Chill: 3 hours

Ingredients

3/4 cup unsweetened vanilla almond milk

1 oz. (about 6 tbsp.) vanilla protein powder with about 100 calories per serving (like the kind by Tera's Whey)

1/3 cup spinach leaves

1 packet no-calorie sweetener

2 - 3 drops peppermint extract

1 cup crushed ice (about 6 ice cubes)

Directions

Combine all ingredients in a food processor or blender. Blend until completely smooth and uniform, stopping and stirring if needed.

Evenly distribute into a 6-piece popsicle mold set, leaving about 1/2 inch of space at the top. (Pops will expand as they freeze.)

Insert popsicle handles. Freeze until solid, at least 3 hours.

MAKES 6 SERVINGS

HG Alternative: If your popsicle mold doesn’t contain handles, just cover it with foil after filling it. Then slide popsicle sticks through the foil and into the pops.


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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.

Questions on the WW Points® values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.

Publish Date: 2017-04-07

Author: Hungry Girl

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