Flamingo Grapefruit Citrus Yogurt Popsicles

Directions

Coconut Pistachio Granola 

1. Preheat the oven to 325°F and line a baking sheet with parchment paper
2.  Combine shredded coconut, pistachio pieces, sunflower seeds, and flaxseeds in a food processor and set to "chop" for 10-20 seconds. Don't crush completely and leave some pieces
3.  Transfer mixture to a mixing bowl and add cinnamon and salt, and stir together
4.  In a small saucepan, heat almond butter and coconut oil over medium-low heat and stir until melted and smooth (about 2 mins). Remove saucepan from heat and stir in liquid stevia and vanilla
5.  Pour liquid mixture over nuts and seeds and stir until it's evenly distributed. Spread coated granola onto the baking sheet and bake for 30-35 mins. Stir the mixture every 5-8 minutes so it bakes evenly 

Grapefruit Citrus Yogurt Popsicles 

1. Combine yogurt, grapefruit, salt, lemon juice, and Zevia in a blender and blend until smooth. You can leave it a bit chunky if you like grapefruit pulp. Add stevia to taste (optional) Pour grapefruit mixture through a strainer into a large mixing cup. 
2. Pour strained mixture into popsicle molds leaving room for expansion and some granola. Freeze the molds for an hour
3. While the popsicles set, begin prepping the flamingo design. Using the blender (no need to clean), add 1/4 of a grapefruit and blend until smooth. Mix into 1/4 cup of the yogurt until desired flamingo color is reached. Transfer the mixture to a piping bag or zip lock bag with a hole cut in the corner. Place the other 1/4 cup yogurt in a different bag and put both in the refrigerator until ready to decorate 
4. After the hour is up, remove the popsicle molds from the freezer and add a tsp of granola to the top of each popsicle. Insert your popsicle sticks and place back in the freezer overnight (or at least 6 hours). 
5. When ready to enjoy, just run the molds under warm water until they’re able to come out. 

Flamingo Decorations

1.  On a piece of wax paper, pipe small circles or u shapes for the eyes, and elongated triangles for the beaks, and let set. 
2. Use a small tear drop or oval shaped cuter to cut 6 feathers out of the grapefruit peel for each popsicle. Overlap them however you’d like (for decoration, not eating) 
3. Pipe the grapefruit tinted yogurt into an arch following the outer edge for the neck, and add a circle at the end for the face. Add a small line of the white yogurt in front of the circle, then attach the chocolate eyes and beaks. The cheeks are made by using a small round piping tip to cut circles out of the grapefruit flesh