DIRECTIONS

Place granola and brown rice syrup in a small bowl and stir well until combined. Press approximately 3/4 tablespoon granola into each popsicle mold using the end of a wooden spoon. Granola should be packed tightly into the bottom of the mold.

In another small bowl, stir together milk and yogurt and set aside.

Using a small food processor or high-powered blender, puree the strawberries until smooth. Stir in a little bit of water into each puree so they are pourable, about 2 tablespoons, more if necessary.

Set aside 30 smaller blueberries and puree the remainder. Again, add water as needed to make it pourable.

For the cleanest lines between layers, use a small syringe, such as an infant medicine syringe. If you’ll be pouring the milk and yogurt and purees into the mold, transfer each into small measuring cups with spouts. Store milk and yogurt mixture and purees in the refrigerator when not being used.

To layer the pops, start by pouring, piping or syringing 1 tablespoon (15mL) milk and yogurt mixture into each mold, covering the granola layer. Pouring will give you a more imperfect look whereas a syringe will make for cleaner lines between layers. Put the mold in the freezer and freeze until firm, at least one hour.

Next, layer 1 tablespoon strawberry puree on top of the frozen yogurt layer. Cover the top of the mold with foil, insert the popsicle sticks and freeze again until solid. Remove the foil, add another layer of yogurt and freeze again.

For the final layer, add 1 tablespoon blueberry puree and 3 blueberries to each mold. Freeze until solid. Keep the popsicles in the mold until ready to eat. Run each mold under lukewarm water for ~10 seconds to loosen and remove popsicles. Pops can be made 1 day in advance.