A healthy and delicious recipe for Yoghurt and Granola Breakfast Lollies
450ml double cream yoghurt
5ml vanilla extract
About 250ml fruit*
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