Yogurt & Oat Pops

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Yogurt & Oat Pops

Prep Time:
15 minutes
Cook Time:
6 hours
(1)
 

Ingredients:

  • 3/4 cup (175 mL) Quaker® Quick Oats, divided
  • 1 1/2 cups (375 mL) frozen raspberries
  • 1/3 cup (75 mL) honey, divided
  • 2 tsp (10 mL) lemon juice
  • 2 cups (500 mL) plain Greek 2% yogurt
  • 10 ice pop moulds

How to make it:

  1. In food processor, purée raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
  2. Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
  3. 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.
  4. Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.

Tip: To release, dip moulds briefly in hot water.