3⁄4 cup fresh or frozen blueberries, rinsed, divided
1 tablespoon water
1 3⁄4 cups + 2 tablespoons plain Greek yogurt
1⁄4 cup honey
1 cup granola, divided
1⁄3 cup frozen mango chunks, finely diced
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 syrupforms. Using fork, mash blueberries; set aside.
In a medium bowl, stir together yogurt and honey.Reserve 2 tablespoons of yogurt–honey mixture and set aside.
Spoon blueberry syrupin dollops over yogurt-honey mixture in medium bowl. Using butter knife, swirl together.
In another medium bowl, stir together 3/4 cupgranola and reserved yogurt–honey mixture.
Spoon 1 tablespoon granola mixture into bottom of each ice pop mold. Pack down with a small spoon. Layer 1 tablespoon remaining blueberrieson top of granola, followed by 1/2 tablespoon mango and 3 tablespoons blueberry yogurt swirl. Top evenly with remaining granola.
Insert ice pop sticks and freeze for 4 to 6 hours or until firm and set.
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