Ingredients
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180g (2/3 cup) Greek yoghurt
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120g (3⁄4 cup) berry granola muesli
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2 tablespoons maple syrup
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125ml (1/2 cup) milk
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125g raspberries, pureed
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200g (3/4 cup) cacao yoghurt
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Chia seeds, to sprinkle
Method
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1Divide the Greek yoghurt among eight 100ml popsicle moulds. Tap on the bench to level. Top with muesli. Place a wooden ice-block stick in centre of each mould and drizzle in the maple syrup. Place in the freezer for 2 hours or until set.
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2Divide the milk among the moulds. Place in the freezer for 2 hours or until set.
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3Divide the raspberry among the moulds. Place in the freezer for 2-3 hours or until set.
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4Divide the cacao yoghurt among moulds. Sprinkle with chia seeds and place in the freezer for 8 hours or overnight until completely frozen.
Source: taste.com.au
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