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Blueberry Yogurt Breakfast Pops
Servings:
Serves 6 as an appetizerPrep Time:
15 minutesCook Time:
0 minutes
Ingredients
Yogurt, granola and honey give these frozen pops their breakfast inspiration. Enjoy as a better-for-you snack on a hot day.
1 (6-oz.) container blueberries
1 Tbsp. lemon juice
4 Tbsp. honey, divided
1 3/4 cups plain nonfat Greek yogurt
1/2 cup vanilla almond granola
Wooden ice-pop sticks
Directions
To a food processor, add blueberries, lemon juice and 2 tablespoons honey. Pulse until mostly smooth. In a medium bowl, stir together yogurt and remaining 2 tablespoons honey until combined.
Fill 6 to 8 ice-pop molds 3/4 of the way by alternating dollops of blueberry and yogurt mixtures. Tap molds to get rid of any air pockets. With a long skewer or butter knife, swirl the two mixtures together in each mold to create a marble effect.
Top each mold with 1 to 2 tablespoons granola, gently pressing down into yogurt. Insert wooden sticks and freeze until solid. When ready to eat, run the pops under warm water for a few seconds to release from molds.
Source: Hannaford fresh Magazine, July August 2024
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 |
| Base Nutrients | |
| Calories | 141 kcal (7%) |
| Calories from Fat | 9 kcal (0%) |
| Total Fat | 1 g (2%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 3 mg (1%) |
| Sodium | 27 mg (1%) |
| Total Carbohydrates | 27 g (9%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 8 g (13%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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