As a Sunday activity, you can make this simple recipe for beef bone broth. To use the broth within six months, freeze it. You can skim off any hard fat that forms or solidifies on the top by cooling the mixture before freezing, if desired.
| Prep Time: | 15 mins |
| Additional Time: | 5 hrs 45 mins |
| Total Time: | 6 hrs |
| Servings: | 10 |
| Yield: | 10 ice pops |
Ingredients
- 1 ¾ cups frozen raspberries
- ⅓ cup honey, divided
- 2 teaspoons lemon juice
- ¾ cup Quaker® Quick Oats
- 2 cups plain Greek 2% yogurt
- 10 ice pop moulds
Instructions
- In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
- Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
- 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.
- Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.
- Tip: To release, dip moulds briefly in hot water.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 16 mg |
| Sugars | 21 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |