Kale Ice Cream

Ingredients:

• 2 cups chopped kale (stems removed)
• 1 small banana, coarsely chopped
• 1/2 cup plain yogurt, 2% fat
• 1/4 tbsp. maple syrup
• Juice of 2 small oranges
• Juice of 1/2 lemon
• 1 piece (1.3 cm) peeled ginger
• Special equipment: 4 fruit ice cube trays, 85-110g.

Preparation:

1. Place banana, cabbage, yogurt, maple syrup, ginger, and citrus juice in a blender and puree until smooth.
2. Divide the mixture among 4 popsicle molds. Freeze until firm, at least 8 hours, preferably overnight. Let stand at room temperature for a few minutes before removing from the molds.
3. Ice cream can be stored in the freezer for up to 2 weeks.