20 mins plus freezing time
Not Too Tricky
serves 6
About the recipe
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.
Ingredients
100g berries, such as raspberries, strawberries, cherries, or a mixture
1 teaspoon runny honey
300g natural yoghurt
1 teaspoon vanilla extract
75g Granola Dust, plus extra for dusting
50g quality dark chocolate (70%)
1 teaspoon olive oil
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!
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