*I used three flavours of yogurt which gave these some really pretty colours, but you can use whatever flavour you prefer. For a really healthy treat, natural or Greek yogurt is perfect because it doesn’t have any added sugar. Dairy free yoghurt alternatives such as soya yoghurt also work for this recipe.
Equipment: 9 silicone muffin or cupcake cases lollipop sticks or cake pop sticks
Method: Lay 9 silicone cups out on a small baking tray or plate. Be sure to check that the tray or plate fits into your freezer first. Place a spoonful of yoghurt into the bottom of each silicone cup. Add a few raspberries and blueberries, then sprinkle a spoonful of granola into each cup. Dollop over some more yogurt, until each cup is nearly full. Push a lolly stick or cake pop stick into each cup, standing straight up if possible. You can also put the sticks at a slight angle if freezer space is an issue. Place mould in the freezer and freeze for at least 2 hours or overnight, until the yogurt is frozen through and solid. Once frozen, carefully press the pops out of the cups, leave them on a plate at room temperature for a couple of minutes to soften a little then serve immediately.
Note: Avoid using paper cupcake or muffin cases for this project as they will get stuck to the frozen yogurt. Silicone cups are much easier to remove and reusable too.