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.
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