Foodies of SA: 5-Ingredient Granola Froyo Lollies
These lollies are going to be your new summer treat!
INGREDIENTS (makes 6-8)
- 1 punnet (125g) blueberries
- 4 tbsp (60ml) honey
- ½ lemon, juiced
- 500ml double cream plain yoghurt
- 1 cup Kellogg’s™ Fruit Mix Granola
Extra:
6-8 cinnamon quills, or lolly sticks
METHOD
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In a small saucepan on medium heat, combine the blueberries with 2 tablespoons of water and bring to a simmer. Add the honey and lemon juice and allow to cook for 5 minutes until slightly thickened and syrupy. Remove from the heat and set aside.
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Add the yoghurt to a small bowl and gently swirl the blueberry syrup through the yoghurt, being careful not to mix it all the way through.
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Add 1 tablespoon of yoghurt to the base of each lolly mould before adding 1 teaspoon of Kellogg’s™ Fruit Mix Granola. Continue to layer the yoghurt and granola between the moulds until they are full. *Chefs Tip: If you don’t have a mould then use small plastic glasses, muffin cups, yoghurt cartons or large ice cube trays!
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Sprinkle the remaining granola over the tops of the moulds before adding the cinnamon quills or lolly sticks. *Chef’s Tip: Cinnamon quills are an easy and accessible substitution for lolly sticks!
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Freeze the froyo lollies for about 3 hours. When set, gently remove them from the mould, and serve on a platter with ice and fresh berries and ENJOY! *Chef’s Tip: If you struggle to get them out of the mould, then run the mould under hot water for 10 seconds!
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