JANUARY 13TH – PEACH MELBA

Peach Melba Breakfast Pops

2/3 c. vanilla Greek yogurt

2 Tbsp. honey

2 small ripe peaches, chopped (about 1 ½ c.)

¼ raspberries, halved

½ c. granola

In blender, puree yogurt, honey and ¾ of peaches until smooth. Distribute raspberries and remaining peaches among 6-8 ice pop molds. Fill each mold with about ¼ c. yogurt mixture, tapping to distribute, leaving ½” unfilled. Top with granola. Freeze until solid, 6-8 hours. Make 6.

8/5/16