Breakfast Greek Yogurt Popsicles With Berries Granola Recipes
BREAKFAST GREEK YOGURT POPSICLES WITH BERRIES & GRANOLA
Steps:
- In a medium bowl, mix together yogurt, honey (2 1/2 tablespoons) and milk. Set aside.
- Heat 4 teaspoons honey a few seconds in the microwave to make it runnier. In another bowl, mix together granola and honey until sticky. Set aside.
- Fill popsicles mold with the yogurt mixture 2/3rd full. Using a small kitchen funnel makes it super easy but if you don't have one, a spoon works just as well.
- Push the fruits into the yogurt mixture using a chopstick, a skewer or a small spoon.
- Top with granola mixture, pushing into yogurt mixture lightly.
- Add popsicle sticks, leaving 2 inches or so for a handle. Freeze for at least 6 hours to set. Before serving, defrost for about 5 minutes (or run the mold under warm water), then serve immediately.
Nutrition Facts : Calories 121 kcal, Carbohydrate 19 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 24 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
BREAKFAST YOGURT POPS WITH FRUIT AND GRANOLA
These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!
Provided by Rhoda Boone
Categories Small Plates Yogurt Frozen Dessert Breakfast Berry Granola Honey Kid-Friendly Quick and Healthy Quick & Easy
Yield Makes 10
Number Of Ingredients 7
Steps:
- Whisk yogurt, vanilla, and 1 Tbsp. honey in a large bowl. Fold in berries and/or peaches. Microwave honey jar 10 seconds or place in a bowl of hot water to loosen. Place granola in a medium bowl and drizzle with remaining 1 tsp. warmed honey. Stir to lightly coat granola.
- Divide yogurt mixture among molds, leaving about 3/4" at the top. Tap molds on counter to get rid of any air pockets; top with granola. Cover molds, insert sticks, and freeze until ice pops are firm, at least 2 hours.
- Do Ahead
- Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
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