Blueberry Yogurt Almond Crunch Pops
8 hours or overnight
Description of Fody's Low FODMAP Blueberry Yogurt Almond Crunch Pops
These frozen low FODMAP snack pops are easy to make - all you need is a Popsicle mold, so make sure you source that first. Then it is simply a matter of combining blueberries, a tiny bit of maple syrup, and lactose-free yogurt to make the creamy, purple low FODMAP popsicles, and then add a little crunchy with Fody Blueberry Almond Low FODMAP Snack Bars.
Blueberries are low FODMAP in heaping ¼ cup (40 g) amounts. Puréed along with the yogurt, they make a colorful, fun frozen low FODMAP snack or dessert.
Popsicle molds vary in size. Try to find some that are about 1/3 cup (75 ml) in volume for the recommended serving size.
60 ml maple syrup
1/2 tsp. lemon juice
1/2 tsp. vanilla extract
490g lactose-free yogurt
Place berries, maple syrup, lemon juice and vanilla in a blender carafe and purée until smooth and pour into a mixing bowl. Gently whisk in the lactose-free yogurt just until blended.
Crumble one of the Fody Blueberry Almond Low FODMAP Snack Bars and divide equally in the bottom of the pop molds. Pour the yogurt mixture into the molds, also dividing evenly. Crumble the second Fody low FODMAP bar and sprinkle over the pops. Insert 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.
Recipe created by Fody