Berry & vanilla fro-yo lollies

Name: Berry & vanilla fro-yo lollies
Total time: 20 min
Yield: 6
Ingredients: 100 g berries such as raspberries, strawberries, cherries, or a mixture; 1 teaspoon runny honey; 300 g natural yoghurt; 1 teaspoon vanilla extract; 75 g Granola Dust plus extra for dusting; 50 g quality dark chocolate (70%); 1 teaspoon olive oil

With Granola Dust & dark chocolate

“Get all the goodness of Granola Dust in your summer lollies. You can skip the dark chocolate step if you wish, but it’s totally worth it for that satisfying snap. ”

Serves 6

Cooks In20 minutes plus freezing time

DifficultyNot too tricky

Fruit

Nutrition per serving

Calories 145 7%
Fat 6.2g 9%
Saturates 3g 15%
Sugars 12.1g 13%
Salt 0.1g 2%
Protein 4.5g 9%
Carbs 17.4g 7%
Fibre 1.4g -

Of an adult's reference intake

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Ingredients

100 g berries , such as raspberries, strawberries, cherries, or a mixture
1 teaspoon runny honey
300 g natural yoghurt
1 teaspoon vanilla extract
75 g Granola Dust , plus extra for dusting
50 g quality dark chocolate , (70%)
1 teaspoon olive oil

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Method

Place the berries and honey in a blender and blitz to a purée (or mash with a fork).
Mix the yoghurt, vanilla extract and Granola Dust together in a large bowl. Divide the mixture between 6 ice lolly moulds, top with the berry purée, then pop a stick into each one. Place the ice lollies in the freezer for at least 4 hours, or until solid.
To make the coating, snap the chocolate into a heatproof bowl, add the olive oil, and place over a pan of gently simmering water until smooth and melted, stirring occasionally (or melt in the microwave). Take off the heat and leave for 10 minutes to cool.
Line a tray that fits your freezer with a sheet of baking paper. To remove the lollies, dip the moulds in hot water for a few seconds, then carefully remove.
Drizzle each lolly with the melted chocolate, sprinkle with a little Granola Dust, then lay them on the lined tray. (Work fast, you don't want them to melt!)
Enjoy straight away or return the lollies to the freezer for 20 minutes to get a lovely chocolate snap!