Is it breakfast or dessert? – What if I told you it’s both! These pops make great breakfast alternatives as well as nice treats at a summer BBQ.
Fresh Fruit and Frozen Yogurt Popsicles – makes 12 small, round pops
- 32 oz. of greek yogurt or non-dairy coconut milk “yogurt”
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/4 cup honey
- 2 cups Original Ancient Grain Granola from Purely Elizabeth
- optional: 2 teaspoons vanilla extract
- 6 popsicle sticks (cut in half to make 12)
Wash the blueberries and raspberries. In a large bowl mix together the yogurt, blueberries and honey (optional: add vanilla extract). Lastly, fold in your raspberries.
If you have popsicle molds, that is amazing! However, most people don’t have those hanging around the house, so I created a recipe where you could use a cupcake pan.
Put a tablespoon of granola on the bottom of each pan. Spoon in the yogurt/berry mixture so it reaches the top. Cut the popsicle sticks in half and stick in the middle. Put the pan in the freezer for at least two hours to allow the yogurt to set and freeze. Take out of the freezer 20 minutes before serving. Pop out and enjoy!