Frozen Raspberry Sprinkles

A breakfast game-changer

Earlier this week, I watched my mom pull a bag of chipped-up frozen raspberries out of the freezer and sprinkle them over her yogurt. I tried the combination myself, freaked out about how good it was, and then got mad at her for gate-keeping this glow-up.

“They get mushy so fast,” my mom told me. “I thought it would be a good idea to freeze them and use them that way.”

To make these frozen raspberry sprinkles, my mom freezes fresh raspberries in plastic bags. Once they’re frozen, she takes the bags out of the freezer and smashes the raspberries with a potato masher until they’re broken into little pieces. She places the bags back in the freezer and can then use the raspberry sprinkles on yogurt, ice cream, pancakes . . . everything.

As much as I love a fresh rasp, the little frozen pieces add a zing pop that fresh ones could never. At first bite, they’re tart and icy. As they thaw a little, they become more and more refreshing — the ideal melding of tastes and textures in every single spoonful.

Here’s my ~frozen raspberry~ yogurt parfait formula:

• A scoop of Fage 0% Greek yogurt

• A handful of my mom’s maple coconut almond granola (recipe here)

• A smattering of frozen raspberry sprinkles

• A drizzle of crunchy peanut butter