Yogurt & Oat Pops
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.
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Last updated: October 27th, 2020
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