Cerealyoghurtpops

Cereal Yoghurt Pops

Ingredients

Raspberry Yoghurt Pops

  • 2 ¼ cups Meadow Fresh Kalo Natural Yoghurt, divided (560g)
  • 5 tsp honey or maple syrup
  • 2 tsp cornflour
  • ¾ cup frozen raspberries (100g)
  • ½ cup berry flavoured granola

Choc Vanilla Yoghurt Pops

  • 2 ¼ cups Meadow Fresh Kalo Vanilla
  • Yoghurt (560g)
  • 2 tsp cornflour
  • 100g dark chocolate
  • ½ cup chocolate flavoured granola

Method

Raspberry Yoghurt Pops
In a medium bowl, stir 1 3/4 cups (440g) yoghurt, honey and cornflour together until well combined. Stir in raspberries. Spoon into popsicle moulds and insert sticks. Freeze for at least 4 hours.


Run moulds under a little warm water to help release the yoghurt pops. Dip a popsicle into the remaining 1/2 cup yoghurt and immediately sprinkle with granola. Repeat with remaining popsicles. Place in an airtight container and return popsicles to the freezer until ready to serve.


Choc Vanilla Yoghurt Pops
In a medium bowl, stir yoghurt and cornflour together until well combined. Spoon into popsicle moulds and insert sticks. Freeze for at least 4 hours.


Place chocolate in a small microwave-safe bowl. Microwave on medium-low in bursts of 30 seconds, stirring in between, until melted and smooth.


Run moulds under a little warm water to help release the yoghurt pops. Drizzle one of the popsicles with dark chocolate and immediately sprinkle with granola (you may wish to do this in sections, as the chocolate sets very quickly). Repeat with remaining popsicles. Place in an airtight container and return popsicles to the freezer until ready to serve.

NOTES / TIPS
• This recipe makes six of each flavour popsicle, depending on the size of your moulds.


• Get creative and try any flavour combinations you like! Freeze dried raspberries make a great decoration for the raspberry yoghurt pops