3 cups siggi’s 0% vanilla
1/3 cup whole milk
1 cup assorted fresh fruit (kiwi, mango, blueberries, strawberries, etc.)
1/2 cup granola
Cut all of the fruit into small slices or pieces and set aside. In a bowl, whisk together the yogurt and whole milk until combined. Transfer the mixture to a piping bag or plastic bag with one corner trimmed off. Use the piping bag to layer the yogurt and fruit into the ice pop mold until they are 1/2 inch from full. Sprinkle the granola in each mold, gently pushing it in to ensure it sticks to the yogurt. Insert the sticks and freeze for at least 6 hours. Enjoy for breakfast or as a snack!
Footnote: for a creamier pop use half and half instead of milk.