Blueberry ‘Jam’ Yogurt Pops

Have a popsicle mold ready (10-pops). In a small saucepan, combine the almond milk, erythritol and salt over medium-low heat. Cook, stirring, just until the erythritol has dissolved, about 5 minutes. Transfer to a large bowl and let cool completely. 

Add the yogurt to the almond milk mixture and stir thoroughly to combine. 

In a small saucepan, place the blueberries over medium-high heat. Heat until the blueberries cook down into a jammy consistency, about 10 minutes. Remove from heat, cool, and stir lemon juice into the blueberry mixture.

In a small saucepan, mix oats with just enough water to moisten. Add the erythritol, salt, protein powder and heat until oats thicken slightly. If the mixture is too thick, add a little more water. You should end up with a slightly thick oat mixture.

Once all 3 mixtures are cool, distribute evenly among the molds, alternating between the yogurt mixture, the blueberry ‘jam’ mixture, and the oats. Mix slightly with a toothpick if desired. Cover and freeze for 1 hour. After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours. 

To unmold, briefly dip the mold in hot water until the pops can be pulled out.