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.
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
|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
- 18 (3-oz. each) pop molds
- 18 wooden craft sticks
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.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 12g
- Protein: 4g
Hy-Vee Test Kitchen