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Easter egg popsicles recipe
These popsicles are super quick and easy to make, and are a great healthy snack for the kids.
Prep time: 15 minutes, plus freezing timeMakes: 12
Ingredients300g Onken yogurt – use flavours of your choice to make different coloured eggse.g. Blueberry, Strawberry, Wholegrain Peach, Natural, 0% Fat Vanilla, or Apricot12 raspberries12 blueberries
EquipmentEgg shaped silicone mould or muffin cupsLollipop or cake pop sticks
Method1. Put the silicone mould on a rack or baking sheet. Place a small spoonful of yogurt into each egg shape in a silicone mould, filling each egg to about a third full. Sprinkle with granola, add a raspberry and blueberry to each egg too.2. Place a short lolly stick into one compartment, laying it down as flat as possible. While holding the stick straight with one hand, fill each egg to the top with the remaining yogurt making sure it covers all of the fruit and the lolly stick. Repeat with each mould.3. Place the mould in the freezer and freeze for at least 2 hours or until the eggs are frozen through and solid. Once frozen, pop out of the moulds, leave the popsicles on a plate at room temperature for a couple of minutes to soften a little then serve immediately.4. Store any extra popsicles in an airtight container, layered with baking parchment to prevent sticking to each other, or pop in freezer bags in the freezer until ready to eat.