Cook blueberries, 2 tablespoons cinnamon-sugar, and water in a small saucepan over medium heat 5 to 6 minutes or until berries are slightly softened and begin to burst, stirring occasionally. Remove from heat; cool mixture 10 minutes.
Recipe
Dessert
Blueberry-Lemon Cobbler Pops
Primary Media
Description
Frozen pops are typically a dessert, but when they're made with fresh fruit, gluten-free granola, and Greek yogurt, why not have them for breakfast on-the-go?!
Servings and Ingredients
Ingredients
Serves 18
Quantity | Ingredient | Add |
---|---|---|
2 c. Bushel and Basket fresh blueberries | ||
4 tbsp. cinnamon-sugar, divided | ||
2 tbsp. water | ||
4 (5.3-oz. each) containers vanilla bean Greek yogurt | ||
1 (13.66-oz.) can unsweetened coconut cream | ||
2 tbsp. lemon zest | ||
1 ½ c. Good Graces gluten-free oats & honey protein granola, divided |
Things To Grab
- Small saucepan
- Medium bowl
- Spatula
- 18 (3-oz. each) pop molds
- 18 wooden craft sticks
Directions
Stir together yogurt, coconut cream, remaining 2 tablespoons cinnamon-sugar, and lemon zest in a medium bowl. Fold in 1 cup granola; gently fold in blueberry mixture.
Pour yogurt mixture into 18 (3-oz. each) pop molds. Sprinkle tops with remaining 1/2 cup granola; insert wooden craft sticks. Cover and freeze 4 hours or until frozen.
To serve, run warm water around molds to loosen; gently remove pops. Store up to 2 weeks in freezer.
Nutrition facts
Servings
140 Calories per serving
1 pop
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 12g
- Protein: 4g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen