Quaker® Yogurt & Oat Pops recipe
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- 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
Nutrition Info
- 133.2 caloriescarbohydrate: 26.7 gcholesterol: 2.3 mgfat: 1.4 gfiber: 2.6 gprotein: 5 gsaturatedFat: 0.8 gservingSize: -sodium: 15.7 mgsugar: 20.6 gtransFat: : -unsaturatedFat: : -
Directions Quaker® Yogurt & Oat Pops
Directions
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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.