DIRECTIONS

1. In small saucepan set over medium-low heat, add 2 tablespoons blueberries and 1 tablespoon water. Cook, stirring occasionally, for 3 to 5 minutes or until softened and a chunky syrup forms. Using fork, mash blueberries; set aside. 
2. In a medium bowl, stir together yogurt and honey. Reserve 2 tablespoons of yogurt–honey mixture and set aside.   
3. Spoon blueberry syrup in dollops over yogurt-honey mixture in medium bowl. Using butter knife, swirl together. 
4. In another medium bowl, stir together 3/4 cup granola and reserved yogurt–honey mixture.  
5. Spoon 1 tablespoon granola mixture into bottom of each ice pop mold. Pack down with a small spoon. Layer 1 tablespoon remaining blueberries on top of granola, followed by 1/2 tablespoon mango and 3 tablespoons blueberry yogurt swirl. Top evenly with remaining granola.  
6. Insert ice pop sticks and freeze for 4 to 6 hours or until firm and set.  

Recipe curtesy of US Highbush Blueberry Council

Blueberry Parfait Pops – Blueberry.org