This one was fun to make. And really easy.
Very kid-friendly. And certainly brightened up our day, when the temperature outside was not cooperating. Spring! It’s supposed to be Spring……in like, 3 days.
When I was a kid, we always went to Florida for spring break. I know, tough life. My parents had some family friends that they knew from B.K. (before kids) that would meet us down there every year. They became like extended family.
I remember sooo looking forward to those trips. To get out of the Chicago winter, enjoy the sun & beach, and to see my “family” again. I have SO many vivid memories from those trips… the orange Florida perfume. Family dinners, Duggar style. Being covered head-to-toe, in neon of course, just to go to the beach. (Irish skin. Yep.) Scrambling to keep up with the big kids- I was the youngest of the group by 4 years. Oysters on the beach… key lime pie… virgin pina coladas.
I was such a fan of those coladas. Pineapple, coconut, whipped cream- tastes just like vacation to me. I loved the little umbrellas and the maraschino cherries. And I loved feeling like I was having an “adult” drink.
These pineapple whips took me right back to the beach. Topped with frosting, they are such a sweet (yet light) treat for kids and adults. And there’s greek yogurt, so it’s practically a smoothie. Enjoy!
- 1 cup greek yogurt (I used non-fat, you could also try flavored yogurt)
- 1 frozen banana
- 1- 15 oz can, pineapple (remove from can and freeze beforehand)
- 1 can vanilla, frosting, diluted with 1 Tablespoon of water
- maraschino cherries for garnish