An exciting concept, right? These are basically a frozen yogurt parfait, but you cook the fruit a bit so that it’s not rock hard like uncooked frozen fruit straight from the freezer is. These are a fun, quick way to get rolling in the morning. My only complaint is that I was hungry again about 2 hours later, but I’m always hungry so maybe these will carry you through until lunch?

Ingredients:

• 3 cups berries, roughly chopped (I actually used nectarines, as you’ll see, and I think you could probably also do plums or peaches as well)
• 1/4 cup sugar
• 1 1/4 cup vanilla yogurt (you can use plain plus 2-3 tablespoons honey, but I vastly prefer the flavor of vanilla)
• 3/4 cup granola

This makes roughly enough for six 1/2 cup popsicle molds.

Combine the fruit and sugar in a medium saucepan and let sit for at least 10 minutes. Some liquid should have collected in the bottom of the pot. In the meantime, you can go dig through drawers to find all the pieces of your popsicle mold set.

Put the saucepan over medium-high heat. Once the fruit has reached a simmer, cook 8-10 minutes, stirring frequently until the mixture resembles jam. Remove from heat and set aside until cooled to room temperature. I think the nectarines I used didn’t shrink/reduce as much as berries would have, so I had leftovers, but they keep in the fridge for a week and are just tasty fruit you can use however you want!

Once the fruit has cooled, combine the granola and 1/4 cup of the yogurt and stir together in a small bowl.

Pour a spoonful of yogurt into each of your popsicle molds. Follow with a spoonful of granola, and a spoonful of fruit. Tap the molds lightly on the counter to settle, then repeat with another spoonful of each of the yogurt, granola, and fruit, filling very close to the top of the molds. Tap again to work out any air bubbles. Insert the popsicle sticks and freeze at least 6 hours.

To work the popsicles loose, hold under hot water briefly, until just loosened.

Should have tapped a bit more, still got air bubbles!

These taste like breakfast, but with some of the excitement of dessert, and are a good way to cool down if the temperature is already unbearable in the morning. I’ll definitely be experimenting with different fruits, when I’m not using the molds for dessert popsicles…

Breakfast Popsicles

Adapted from The Kitchn.

• 3 cups berries, roughly chopped
• 1/4 cup sugar
• 1 1/4 cup vanilla yogurt (or plain yogurt plus 2-3 tablespoons honey, to taste)
• 3/4 cup granola

Combine the fruit and sugar in a medium saucepan and let sit for at least 10 minutes. Some liquid should have collected in the bottom of the pot.

Put the saucepan over medium-high heat. Once the fruit has reached a simmer, cook 8-10 minutes, stirring frequently until the mixture resembles jam. Remove from heat and set aside until cooled to room temperature.

Once the fruit has cooled, combine the granola and 1/4 cup of the yogurt and stir together in a small bowl.

Pour a spoonful of yogurt into each of your popsicle molds. Follow with a spoonful of granola, and a spoonful of fruit. Tap the molds lightly on the counter to settle, then repeat with another spoonful of each of the yogurt, granola, and fruit, filling very close to the top of the molds. Tap again to work out any air bubbles. Insert the popsicle sticks and freeze at least 6 hours.

To work the popsicles loose, hold under hot water briefly, until just loosened.