Ingredients
10
10 servings
- •1 ¾ cups frozen raspberries
- •⅓ cup honey, divided
- •2 teaspoons lemon juice
- •¾ cup Quaker® Quick Oats
- •2 cups plain Greek 2% yogurt
- •10 ice pop moulds
Instructions
- In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
- Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
- Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon.
- Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.
Nutritional Facts
Per 10 servings
- Calories: 133
- Carbohydrate: 27g
- Fat: 1g
- Fiber: 3g
- Protein: 5g
- Sugar: 21g
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