Recipes by Marianne Wren
Yogurt Parfait Pops with Granola & Berries
MAKES 8 Pops
Hands-On Time: 15 minutes
Total Time: 4 hours, 15 minutes
Reinvent the breakfast parfait by freezing its basic ingredients (yogurt, granola, and fruit) into ice pops. Here, we used berries that are high in antioxidants such as vitamins C and A, which protect your body from free radicals—unstable molecules that can damage cells.
- ½ cup old-fashioned rolled oats
- ¼ cup raw unsalted cashews, chopped
- 1 tbsp golden flaxseeds, ground
- 3 tbsp raw honey, divided
- 1 tbsp coconut oil, melted
- 1½ cups whole-milk Greek yogurt
- ¾ cup plain unsweetened almond milk
- ½ tsp pure vanilla extract
- 1 cup raspberries, halved
- ½ cup blackberries, halved
Equipment
8 ice-block moulds
1 Heat oven to 180 degrees C. In a bowl, combine oats, cashews, and flaxseeds. Drizzle with 1 tbsp honey and oil and stir to coat. Spread onto a large, rimmed, parchment-lined baking sheet. Bake for 15 minutes, stirring every 5 minutes. Let cool, about 15 minutes.
2 In the same bowl, combine yogurt, milk, remaining 2 tbsp honey, and vanilla. Spoon mixture into moulds, filling them halfway. Divide half of the berries among moulds. Using a chopstick or spoon, press berries down and against the sides of the mould. Top with half the granola. Repeat layers with remaining yogurt mixture, berries, and granola. Add a stick to each mould.
3 Freeze until set, at least 4 hours. To release pops, run mould under warm water until loose.
Peanut Butter, Banana & Chocolate Pops
MAKES 8 IceBlocks
Hands-On Time: 15 minutes
Total Time: 4 hours, 15 minutes
Protein-rich peanut butter, creamy yogurt, and cocoa powder form the base of these pops; chopped salted nuts add a savory crunch— and an immune-boosting dose of magnesium.
- 1 large banana
- 1 cup whole-milk Greek yogurt
- ¾ cup plain unsweetened almond milk
- ½ cup natural smooth peanut butter, divided
- 3 tbsp pure maple syrup
- ½ cup salted peanuts, chopped and divided
- 1 tbsp unsweetened cocoa powder
Equipment
8 iceblock moulds
1 Add banana, yogurt, milk, ¼ cup peanut butter, and maple syrup to a blender, and blend until smooth.
2 Sprinkle ¼ cup peanuts among bottoms of moulds. Remove half the banana-yogurt mixture from the blender and divide evenly between popsicle moulds.
3 Add cocoa powder to the blender with the remaining banana-yogurt mixture; blend to combine. Pour mixture into moulds, then drizzle in remaining ¼ cup peanut butter. Top with remaining ¼ cup peanuts. Add sticks and freeze until set, at least 4 hours. To release pops, run mould under warm water until loose.
NUTRITIONAL INFO (1 parfait pop): calories: 145, total fat: 7 g, sat. fat: 3 g, monounsaturated fat: 2 g, polyunsaturated Fat: 1 g, carbs: 16 g, fibre: 2.5 g, sugars: 10 g, protein: 6 g, sodium: 35 mg, cholesterol: 6 mg NUTRITIONAL INFO (1 peanut butter pop): calories: 217, total fat: 14 g, sat. fat: 3 g, monounsaturated fat: 7 g, polyunsaturated pat: 3 g, carbs: 15 g, fibre: 2 g, sugars: 9 g, protein: 9 g, sodium: 58 mg, cholesterol: 4 mg
photo: Anguel Dimov (of Evergreen Kitchen)
These recipes originally appeared in Clean Eating Magazine. For more superfood recipes, visit cleaneating.com.
