Blueberry Parfait Pops

Blueberry Parfait Pops


  • 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


  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 chunky syrup formsUsing fork, mash blueberries; set aside. 
  2. In medium bowl, stir together yogurt and honey. Reserve 2 tablespoons of yogurthoney mixture and set aside  
  3. Spoon blueberry syrup in dollops over yogurt-honey mixture in medium bowlUsing butter knife, swirl together. 
  4. In another medium bowl, stir together 3/4 cup granola and reserved yogurthoney mixture 
  5. Spoon tablespoon granola mixture into bottom of each ice pop mold. Pack down with a small spoon. Layer 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

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