1. Whisk yogurt with 1 tablespoon honey in a small bowl. Combine peaches and a second 1 tablespoon honey in a separate small bowl; lightly crush with a spoon. In a third bowl, combine raspberries and remaining 1 tablespoon honey; lightly crush.

2. Spoon 1 tablespoon yogurt mixture into each of six ice pop molds, followed by 1 tablespoon each crushed raspberries and peaches. Spoon 1 1/2 tablespoons yogurt mixture over fruit, then sprinkle 2 teaspoons granola into each mold to reach the top. Tap molds on counter to release air, then insert ice pop sticks into molds and freeze for at least 4 hours.

3. Run hot water over molds to loosen pops and serve, or wrap in plastic to enjoy later. Store pops in the freezer for up to one week.

Source: Hannaford fresh Magazine, September 2019