Servings: 10
1/2 cup granola
2 teaspoons brown rice syrup
3/4 cup reduced fat milk
6 ounces fat free vanilla Greek yogurt
1 cup whole strawberries, tops removed
water
1 1/4 cup blueberries, divided
In small bowl, stir granola and brown rice syrup until combined. Using end of wooden spoon, press approximately 3/4 tablespoon granola into each frozen pop mold. Granola should be packed tightly into bottom of molds.
In another small bowl, stir together milk and yogurt; set aside.
Using small food processor or high-powered blender, puree strawberries until smooth. Stir water into each puree so they are pourable, about 2 tablespoons each, more if necessary.
Set aside 30 blueberries and puree remainder. Add water, as needed, to make pourable.
To layer pops, start by pouring, piping or syringing 1 tablespoon milk and yogurt mixture into each mold, covering granola layer. Put each mold in freezer until firm, at least 1 hour.
Layer 1 tablespoon strawberry puree on top of frozen yogurt layer in each mold. Cover top of molds with foil, insert sticks and freeze again until solid. Remove foil, add another layer of yogurt and freeze again.
For final layer, add 1 tablespoon blueberry puree and 3 blueberries to each mold. Freeze until solid. Keep frozen pops in molds until ready to eat. Run each mold under lukewarm water for approximately 10 seconds to loosen and remove frozen pops. Pops can be made 1 day in advance.
Tip: For clean lines between frozen yogurt layers, use small syringe.
Nutritional information per serving: 70 calories; 2 g fat; 0.5 g saturated fat; 3 g protein; 11 g carbohydrates; 1 g fiber; 20 mg sodium; 48 mg calcium (4% of daily value). Nutrition figures based on using reduced fat milk.
