Blueberry and Almond Butter Smoothie Pops
3/4 cup Vanilla Greek yogurt
1/2 cup frozen blueberries
1/4 cup milk of choice
1 tbsp chia seeds
20g collagen peptides
1/4 cup ice
French Roast Almond Butter (for swirling)
Add all ingredients to a blender and blend until smooth.
Evenly divide the mix between 12 popsicle molds then add a dollop of French Roast Almond Butter to each pop and swirl.
Insert popsicle sticks and freeze until firm, 4 hours or overnight.