Yoghurt ice lollies

Yoghurt ice lollies

Total: 7 hr 35 Min. | Active: 20 Min.
vegetarian
Nutritional value / portion: 261 kcal
, Fat: 13 g
, Carbohydrate: 29 g
, Protein: 5 g

Ingredients

8 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

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
1 dl elderflower syrup
50 g raspberries
50 g red currants
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Utensils

8 ice lolly moulds, each approx. 75 ml

How it's done

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.

Good to know
Shelf life: Store the remainder of the granola in an air-tight container.

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