TRY IT WITH


BLUEBERRY YOGURT BREAKFAST POPS PREP TIME 15 MIN. – COOK TIME 0 MIN. – READY IN 15 MIN. + CHILLING TIME – SERVINGS 6


1 (6 oz) container blueberries 1 tbsp lemon juice 4 tbsp honey


1 ¾ cups nonfat Greek yogurt ½ cup granola


Wooden popsicle sticks


STEP 1 To a food processor, add the blueberries, lemon juice, and 2 tbsp honey. Pulse until mostly smooth. In a medium bowl, stir together the yogurt and remaining 2 tbsp honey until combined. STEP 2 Fill 6–8 popsicle molds ¾ of the way by alternating dollops of the 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 marble effect. STEP 3 Top each mold with 1–2 tbsp granola, gently pressing down into yogurt. Insert the wooden sticks and freeze until solid. When ready to eat, run the pops under warm water for a few seconds to release from molds.


PER SERVING: 141 CALORIES, 1G FAT, 0G SATURATED FAT, 2MG CHOLESTEROL, 27MG SODIUM, 27G CARBOHYDRATE, 2G FIBER, 19G SUGAR, 8G PROTEIN 17


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