Yogurt Parfait Breakfast Pops
A great grab-and-go option for busy school mornings, this frozen breakfast comes with plenty of nutrients -strawberries are packed with vitamin C, manganese, fiber, and antioxidants- -to keep you on track for the day. Mango makes a nice alternative to the strawberries. Use fresh or thawed frozen mango cubes and purée them in a blender with the honey before adding them to the ice pop molds.
1 cup strawberries, stemmed and sliced
1 tbsp honey
½ tsp fresh lemon juice
1¼ cups vanilla whole-milk Greek yogurt
½ cup granola, homemade or store-bought
In a small bowl, combine the strawberries, honey, and lemon juice. Using a fork, toss to mix and crush some of the berries. Let stand for 1o minutes.
Have ready a 6-well ice pop mold. Spoon a generous tablespoonful of yogurt into the bottom of each mold. Spoon about1 tablespoon of the berries over the yogurt in each mold, then top with another generous tablespoonful of yogurt and 1 tablespoon of the granola; push the granola gently into the yogurt with the tip of the spoon so it doesn't fall apart when the pops are unmolded. Insert an ice pop stick into the center of each well. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
To unmold the ice pops, run the molds under hot water just until loosened, then gently but firmly pull the ice pops from the molds. Serve cold.
Makes 6 ice pops
Photo: Erin Scott