Yogurt pops get the benefit of added oats to add a healthy and filling boost to these frozen treats as part of a complete breakfast.

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Recipe Summary

prep:
15 mins
additional:
5 hrs 45 mins
total:
6 hrs
Servings:
10
Yield:
10 ice pops
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.

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  • Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.

  • Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon.

  • Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.

Tips

Tip: To release, dip moulds briefly in hot water.

Nutrition Facts

133 calories; protein 5g 10% DV; carbohydrates 26.7g 9% DV; fat 1.4g 2% DV; cholesterol 2.3mg 1% DV; sodium 15.7mg 1% DV. Full Nutrition