Homemade Yogurt Parfait Popsicles

In a medium bowl, mix 2 cups of Greek yogurt with 2 tablespoons of honey, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest until well combined.

Wash and hull 1 cup of strawberries, then dice them into small pieces. Wash 1 cup of blueberries and pat dry.

In a small saucepan, combine 1/2 cup of the diced strawberries with 1 tablespoon of honey. Cook over medium heat for 5 minutes, stirring occasionally, until the strawberries break down into a sauce. Remove from heat and let cool completely.

Crush 1/4 cup of freeze-dried strawberries into small pieces using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

In a small bowl, mix the nut-free granola with 2 tablespoons of sunflower seeds.

Begin assembling the popsicles by spooning 1-2 tablespoons of the yogurt mixture into the bottom of each popsicle mold.

Add a layer of fresh blueberries and some of the granola mixture.

Spoon another layer of yogurt, followed by some of the cooled strawberry sauce.

Continue layering until the molds are almost full, ending with a yogurt layer.

Sprinkle the crushed freeze-dried strawberries on top of each popsicle.

Gently tap the molds on the counter to remove any air bubbles and ensure the layers settle.

Insert popsicle sticks and freeze for at least 4 hours or overnight until completely solid.

To remove popsicles, run the outside of the molds under warm water for 10-15 seconds to loosen them.