Blueberry-Lemon Cobbler Pops

Recipe

Dessert
Blueberry-Lemon Cobbler Pops

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4.83 out of 5 stars
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6 ratings

Recipe Data

18
Servings
20min
Prep
4hr20min
Total

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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?!

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Servings and Ingredients

Ingredients
Serves 18
QuantityIngredientAdd
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

  1. 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.

  2. 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.

  3. 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.

  4. 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