Ingredients

The following ingredients have 4 Servings
  • 1 pound (455 g) strawberries,
  • 6 tablespoons maple syrup, (divided)
  • 1/2 teaspoon lemon juice
  • 1 cup (245 g) lactose-free yogurt
  • 1/2 teaspoon vanilla
  • 1/2 cup (57 g) low FODMAP granola,,

Instruction

  • Place berries, 4 tablespoons of maple syrup and lemon juice in a blender carafe and purée until smooth; set aside. In a small bowl gently whisk together the yogurt, remaining 2 tablespoons maple syrup and vanilla; set aside.
  • Sprinkle about 1 tablespoon of granola in the bottom of each mold, then dollop some of the strawberry purée and yogurt alternately in each mold. They will all be different and fabulous in their own way; don’t fret. Just get in there and dollop! Top off each pop with another 1 tablespoon of granola and place sticks or holders in place.
  • Freeze overnight. Run some warm water around the outside of the molds to help release the pops. Serve for breakfast! Or for a snack or dessert anytime of day.