Yoghurt ice lollies

Total time: 7hr 35m
Preparation Time: 20m

For 8 portions

Nutritional Information

Contains 261 Kcal, 5g Protein, 29g Carbohydrates, 13g Fat


  • Granola
  • 100 g rolled oats
  • 50 g almonds, coarsely chopped
  • 20 g quinoa pops
  • 3 tbsp elderflower syrup
  • 1 tbsp liquid honey
  • 2 tbsp sunflower oil
  • 1 pinch salt
  • Yoghurt mixture
  • 450 g plain greek yoghurt
  • 50 g raspberries
  • 1 dl elderflower syrup
  • 50 g red currants
  • Utensils
  • 8 ice lolly moulds, each approx. 75 ml

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  • Granola

    In a bowl, mix the oat flakes with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 180°C.
  • Yoghurt mixture

    Mix together the yoghurt and elderflower syrup, pour into the ice lolly moulds along with 1 tbsp of granola and the berries. Insert the ice lolly sticks and freeze for approx. 7 hrs.
  • Shelf life:

    Store the remainder of the granola in an air-tight container.

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