Instructions
1. In small saucepan set over medium-low heat, add 2 tablespoons blueberries and 1 tablespoon water. Cook, stirring
occasionally, for 3 to 5 minutes or until softened and a chunky syrup forms. Using fork, mash blueberries; set aside.
2. In a medium bowl, stir together yogurt and honey. Reserve 2 tablespoons of yogurt–honey mixture and set aside.
3. Spoon blueberry syrup in dollops over yogurt-honey mixture in medium bowl. Using butter knife, swirl together.
4. In another medium bowl, stir together 3/4 cup granola and reserved yogurt–honey mixture.
5. Spoon 1 tablespoon granola mixture into bottom of each ice pop mold. Pack down with a small spoon. Layer 1 tablespoon remaining blueberries on top of granola, followed by 1/2 tablespoon mango and 3 tablespoons blueberry yogurt swirl. Top evenly with remaining granola.
6. Insert ice pop sticks and freeze for 4 to 6 hours or until firm and set.
Recipe Tip
Store parfait pops in freezer for up to 6 weeks.
Nutrition Facts
100 Calories, 2g Total Fat, <5mg Cholesterol, 15mg Sodium, 70mg Potassium, 18g Total Carbohydrates, 1g Dietary Fiber, 11g Sugar, 5g Protein, 4mg Vitamin C, 50mg Calcium
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