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Peach and Raspberry Yogurt Breakfast Pops
Sweet summer peaches and tart raspberries meet creamy vanilla Greek yogurt in these refreshing morning treats. You'll love the hidden layer of crunchy granola packed right into the base of each pop. They're a brilliant way to cool down on a warm morning, and keeping a batch in the freezer means you're always ready for a quick snack.
Ingredients
- ⅔ cup vanilla Greek yogurt
- 2 tablespoons honey
- 2 small ripe peaches, chopped (about 1½ cups)
- ¼ cup raspberries, halved
- ½ cup granola
- 3. Freeze for 6 to 8 hours or until solid. SKILL → EASY
Instructions
- 1Place the vanilla Greek yogurt, honey, and three-quarters of the chopped peaches into a blender. Process the ingredients until the mixture is completely smooth.
- 2Divide the halved raspberries and the remaining chopped peaches evenly among 6 to 8 ice pop molds. Pour about 1/4 cup of the blended yogurt mixture into each mold. Tap the molds gently on the counter to settle the liquid and remove any trapped air bubbles, leaving 1/2 inch of empty space at the top.
- 3Add the granola to the top of each mold, pressing it down firmly into the yogurt mixture until the liquid rises to the brim. Packing the granola tightly ensures it sticks to the pop instead of crumbling off when eaten.
- 4Transfer the molds to the freezer and chill for 6 to 8 hours until completely solid.
Notes
- Storage: Keep the pops in their molds in the freezer for up to 1 month. Run warm water over the outside of the mold for a few seconds to release them easily.
- Swap: You can use any fresh berries or soft fruit you have on hand instead of peaches and raspberries.
- Make ahead: Prep a batch on Sunday night so you'll have grab-and-go breakfasts ready for the whole week.