Recipe: Almost-summer fresh raspberry and yogurt breakfast popsicles

Ice lollies for breakfast?! YES PLEASE

4w ago
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If you haven’t already heard, there is a heatwave incoming (...after the snow, which is apparently falling across lots of the country this week)! Seriously though, spring is here and that means summer is right around the corner. With the temperature rising, I’m here to argue the case that ice lollies are and always will be a great breakfast, lunch, and dinner – or whether it's sunny, raining, or... snowing.

As someone who has often stuck a pot of yog in the freezer to attempt to obtain that delightful frozen joy, I was very excited to see that Arla Skyr had created a fruity and delicious recipe for breakfast popsicles.

Using Arla Skyr's raspberry yogurt for a smooth and luxurious texture, these popsicles are perfect for a refreshing and healthy alternative to sugary ice pops!

The texture really is everything with these popsicles: Arla Skyr has added granola and raspberries to the mix to really replicate your smoothie bowl in lolly form. The sweet granola adds a crunch to make these popsicles a little different from your average, and the crushed raspberries add just the right amount of sharp zing to keep you refreshed.

Maybe you have a heavy commute on a hot and stuffy day, or the kids just won’t play ball, or like me, you can’t help but think ice lollies for breakfast are just the coolest thing (see what I did there.)

Make your own just in time for the upcoming heatwave with the recipe below!

Summer fresh raspberry and yogurt breakfast popsicles

Ice lollies for breakfast?

Prep time5min
Total time4h 5min
Serves6
MealAny

Ingredients

  • 300g Arla Skyr Raspberry yogurt
  • 150g fresh raspberries
  • 50g granola

Instructions

  1. Place the raspberries into a fine sieve over a bowl. Using the back of a spoon, crush the raspberries to create a puree. Discard the remaining seeds.
  2. Mix the Arla Skyr Raspberry yogurt and granola in a bowl.
  3. Using a 6-lolly popsicle mould, spoon 1tsp of raspberry puree into the bottom of each mould. Top with 1tbsp of Arla Skyr yogurt mix. Spoon a second tsp of raspberry puree on top of the yogurt and then top with the remaining yogurt mix.
  4. Freeze for a minimum of 4 hours or until frozen.
  5. Remove the popsicles from the moulds to serve.

Recipe by

Arla Skyr

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