Yoghurt ice lollies

Name: Yoghurt ice lollies
Prep time: 20 min
Total time: 455 min
Yield: 8
Ingredients: 20 g quinoa pops; 1 tbsp liquid honey; 450 g plain greek yoghurt; 50 g almonds; 50 g raspberries; 50 g red currants; 3 tbsp elderflower syrup; 1 dl elderflower syrup; 2 tbsp sunflower oil; 100 g rolled oats; 1 pinch salt

Total: 7 hr 35 min. | Active: 20 min.

vegetarian

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Ingredients

for 8 portions

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

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.

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