when you start by having popsicles for breakfast…it’s got to be a good day
Yogurt Parfait Breakfast Popsicles
Prep Time: 1 hour Cook Time: 6 hours Total Time: 7 hours Yields 4 popsicles
A make-ahead, no-cook, frozen breakfast treat with layers of granola, fresh fruit, Greek yogurt and a little sweetness…
1/2 cup fresh strawberries, chopped
1/2 cup fresh raspberries
1/4 cup sugar
1/2 cup Greek yogurt
1/2 cup milk
2 tablespoons agave nectar or honey
1/2 cup granola cereal
In a large mixing bowl, stir together strawberries, raspberries and sugar. Let sit at room temperature for 15 minutes. Mash gently with a potato masher, but don’t over-mash to the point of a puree. The resulting mixture will be juicy with large chunks remaining.
In another bowl, stir together Greek yogurt and milk to thin the yogurt and help it freeze. Stir in agave or honey until combined.
Add granola to another bowl, and stir in 1/4 cup of the yogurt mixture.
Spoon in the mixtures in six layers into popsicle molds. Start with the yogurt mixture, then the granola mixture, then the fruit mixture — filling the molds halfway. Place on a level shelf in the freezer.
Allow to set up, about 15-30 minutes. Remove from freezer and insert popsicle sticks. Then repeat the layers until the molds are filled to the top. Freeze until all the way frozen, about 4 to 6 hours.
Once frozen, run the tips of the molds under lukewarm water to set the popicles free. Wrap the popsicles individually in plastic wrap or zip-lock bags. Store in the freezer for up to 6 weeks.
If you didn’t make it yesterday you can’t have it today but, make it now and tomorrow morning a treat will be waiting for you…