Sweet Potato, Broccoli & Wild Rice Hash
Cooking this hash in cast iron ensures you'll get crusty bits, but any nonstick skillet will work fine. Serve with your favorite hot sauce.
Read MoreBlueberry Lemon Breakfast Pop
Drescription
Who said you can't have a multi-course breakfast? These skinny pops taste just like a frozen smoothie, and at 80 calories each, the
Ingredients
- 1 cup blueberries
- 1/2 cup low-fat plain yogurt
- 3 tablespoons pure maple syrup
- zest and juice of 1/2 lemon
- kosher salt
Directions
- Combine the blueberries, yogurt, maple syrup, lemon zest and juice and a pinch of salt in a blender and puree until smooth.
- Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
- The pops will keep in the freezer for up to 2 weeks.
