This is an all time favorite of kids as the weather gets nicer, and especially during the summer. It’s great to have for breakfast or for a snack on those warm summer days. This is also a nice recipe to try at your KES Club during your year end celebrations. It’s a great recipe with simple and whole ingredients – try it out before schools out for the summer.
Breakfast Yogurt Pop
- 3 cups chopped strawberries (from about 1 1/2 pints)
- 1/4 cup honey
- 1 cup plain Greek yogurt
- 1/4 to 1/2 cup milk
- 3/4 cup granola (nut free if serving at school)
- Combine the strawberries and honey in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until mixture is dissolved and syrupy.
- Place the pan over medium-high heat and bring to a rapid simmer. Cook stirring often, until the strawberries are thick and jammy, 8 to 10 minutes. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
- When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey in a medium bowl. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
- Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
- Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
- Insert popsicle sticks into each mold freeze until solid, at least 6 hours.
- To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds.
Image sourced from: http://www.yummrecipes.com/summer-breakfast-recipes/
Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.