Yogurt Breakfast Pops Recipes

YOGURT BREAKFAST POPS

Yogurt Breakfast Pops image

I got this recipe at a church lesson evening. I make HUGE batches and store them in plastic bags in the freezer in place of popsicles...at least they are a little healthier than frozen kool-aid! I don't know how long it takes them to freeze, I just do them the night before.

Provided by yibbityibbit

Categories Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (24 ounce) container vanilla yogurt
4 small bananas, sliced
1 1/2 cups sliced strawberries
1 cup mini marshmallows

Steps:

Combine ingredients in mixing bowl.
Spoon mixture into six 8 oz plastic drink cups, dividing equally.
Insert popsicle sticks in center, freeze until solid.
To unmold, run a little hot water on the outside of the cup.

BREAKFAST YOGURT POPS WITH FRUIT AND GRANOLA

Breakfast Yogurt Pops with Fruit and Granola image

These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!

Provided by Rhoda Boone

Categories Small Plates Yogurt Frozen Dessert Breakfast Berry Granola Honey Kid-Friendly Quick and Healthy Quick & Easy

Yield Makes 10

Number Of Ingredients 7

Ingredients

1 1/2 cups plain Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon honey, divided
1 1/2 cups mixed berries, sliced if large, and/or cubed peaches
1/2 cup granola
Special Equipment
10 (2.5-ounce) ice-pop molds and sticks

Steps:

Whisk yogurt, vanilla, and 1 Tbsp. honey in a large bowl. Fold in berries and/or peaches. Microwave honey jar 10 seconds or place in a bowl of hot water to loosen. Place granola in a medium bowl and drizzle with remaining 1 tsp. warmed honey. Stir to lightly coat granola.
Divide yogurt mixture among molds, leaving about 3/4" at the top. Tap molds on counter to get rid of any air pockets; top with granola. Cover molds, insert sticks, and freeze until ice pops are firm, at least 2 hours.
Do Ahead
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

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