Yogurt and Oat Pops
Yogurt pops get the benefit of added oats to give a healthy and filling boost to these frozen treats as part of a complete breakfast.
Photo: Quaker® Oats
| Servings|| Prep Time|| Cook Time|
| 10|| 15minutes|| 6hours (freezing time)|
| Servings|| Prep Time|
| 10|| 15minutes|
| Cook Time|
| 6hours (freezing time)|
- In a food processor, purée raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
- Reserve 1 tbsp (15 mL) oats. Mix together remaining oats and honey, and yogurt.
- Spoon 2 tsp (10 mL) raspberry purée into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds. Top evenly with remaining raspberry purée. 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. To release, dip moulds briefly in hot water.
Nutrition Facts (Per 1 Yogurt Pop):