A healthy and delicious recipe for Yoghurt and Granola Breakfast Lollies

450ml double cream yoghurt
20ml honey
20ml milk
5ml vanilla extract
About 250ml fruit*
200ml granola
50ml honey

How to
Stir together the yoghurt, 20ml honey, milk and vanilla extract.

Divide the yoghurt mixture between your moulds, filling them about 3/4 of the
way to the top.

Drop your fruit into the yoghurt. Use the back of a spoon to push some pieces
down so that the fruit is fairly evenly distributed. My moulds are quite small so
I only used 1 piece of each type of fruit per mould.

Mix the granola with the 50ml of honey. Use a teaspoon to top up each mould
with a layer of the granola.

Push an ice-cream stick into each and freeze for at least 6  hours.

As the granola layer is a little sticky, it helps to dip the moulds in warm water
before removing the lollies from the moulds.

I used raspberries, blueberries, halved strawberries, halved green grapes, chopped
pineapple and chopped nectarines.


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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes