Creamy Blueberry Crumble Pops
Servings 10 popsicles
Ingredients
- 16 oz (2 cups) whole milk cottage cheese
- 1 1/2 cups fresh or frozen blueberries*
- 1/4 cup maple syrup
- 2 tbsp almond butter
- 2 tbsp lemon juice
- 1 cup granola or crumbled graham cracker**
- *If using frozen, I suggest thawing them a bit in the microwave before adding to the blender so it can blend more easily.
- **If your granola clusters are very big, chop or crumble them up into smaller pieces so it fits in your popsicle molds. Same idea with graham crackers (crumble it small).
- Note: ~ this will likely make more than 10 popsicles, so pour any leftovers into a jar and store in the fridge for a sweet treat or breakfast (mixed with Greek yogurt and topped with granola).
Items you can prep ahead (optional)
- Make the popsicles!
Instructions
- In a high-speed blender, add cottage cheese, blueberries (see note), maple, almond, and lemon and blend on high until totally smooth. Stir in the granola or graham cracker.
- Pour the mixture into your popsicle molds. Cover and place popsicle sticks into each slot. Freeze overnight or for at least 6 hours.
- Remove the popsicles from the mold and transfer to a resealable large bag or container. If they aren’t coming out easily you can run some warm water on the outside of the molds or let them sit out for a few minutes.
- Store in the freezer.
Notes
Substitutions:
- To make vegan, use a vegan yogurt alternative in place of cottage cheese. You could also try using 1 ½ cups of soaked cashews in place of cottage cheese. I have not tested this so you may need to add extra liquid (water or almond milk) if it is too thick to blend.
- To make nut-free, use tahini or sunflower seed butter.
- To make gluten-free, use a gluten-free granola or graham cracker.
- Sub plain whole milk Greek yogurt for cottage cheese - this should work, but it likely will not be as creamy. Add ¼-½ teaspoon salt if you do this!
- Use raspberries instead of blueberries.
Storage:
- Store leftovers in an airtight container or resealable bag in the freezer for up to 2 months.
Leftovers + Repurposing:
- You can eat these right out of the freezer or let them sit out for 10-20 minutes for a softer texture.