¾ cup vegan vanilla yogurt
½ cup non-dairy milk
2 heaping cups frozen or fresh watermelon cubes
1 red beet, cooked, peeled and chunked
1 small frozen or fresh banana
½ lemon, juiced

Add all ingredients to a blender and process on high until smooth. Pour into popsicle molds and freeze solid. 

Recipe courtesy of Annie Wegner LeFort.

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