Ingredients

• 1 3/4 cups frozen raspberries
• 1/3 cup honey, divided
• 2 teaspoons lemon juice
• 3/4 cup Quaker® Quick Oats
• 2 cups plain Greek 2% yogurt
• 10 ice pop moulds

Instructions

1. In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
2. Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
3. Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon.
4. Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.