Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 6 hours
Makes: 10 servings
Ingredients
1 1/2 cups (375 mL) frozen raspberries
1/3 cup (75 mL) honey, divided
2 tsp (10 mL) lemon juice
3/4 cup (175 mL) Quaker® Quick Oats, divided
2 cups (500 mL) plain Greek 2% yogurt
10 ice pop moulds
Directions
In food processor, purée 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 purée into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry purée. 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.
Tip: To release, dip moulds briefly in hot water.
