1 cup (250 ml) plain Greek yogurt
1/2 cup (125 ml) milk (or plain almond milk)
1 Tbsp. (15 ml) honey
1/2 cup (140 g) Patience Fruit & Co. Whole & Juicy Cranberries
1/2 cup (65 g) homemade or store-bought granola
Cooking time None / Freezing: 4 to 6 hours Portions 10 pops (depending on the size of your popsicle moulds)
Who said you can’t eat popsicles for breakfast?
Made from five popular breakfast ingredients, these nutritious pops combine everything you need for a great start to your day. And they’re so easy to make! Greek yogurt, with its thick, rich and creamy texture and high protein content, is ideal for a satisfying mid-morning snack. You can either add granola to the recipe, or serve it on the side. Let your popsicle melt a little, and then dip it in your bowl of granola (don’t add milk!) so that it sticks. Breakfast on the go that’s fun to eat, and keeps summer going just a little longer!
In a large bowl, combine the yogurt, milk and honey. Set aside.
Distribute the dried cranberries evenly in the popsicles moulds. Pour the yogurt preparation over cranberries and spread the granola on top.
Insert the popsicle sticks and place the pops in the freezer for 4 to 6 hours (or overnight) before unmoulding.
Another option would be to serve the granola on the side. Let your popsicle melt a little, and then dip it in the granola.
Substitute flavoured yogurt for the plain yogurt. In that case, do not add honey.
Run warm water over the bottom of the moulds for easy removal.
Thanks to our collaborator
Science & Fourchette
Annie Ferland is founder and editor of the magazine Science & Fourchette and a nutritionist. Epicurean and a lover of photography, she shares her creations and tips about nutrition on her blog, Science & Fourchette. Her motto: simplify science to put on your plate.Visit blog
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