Ingredients
This recipe makes about 6-10 lollies
150g strawberries
1tsp clear honey,for the strawberries
200g thick Greek yogurt
2-3 tbsp honey
75ml whole milk
To dip
4 tbsp thick Greek yogurt
1tsp clear honey
1-2 tbsp whole milk
30g Midfields Granola
Method
1. For the lollies, blitz the hulled strawberries and 1 tsp clear honey in a small food processor in short bursts to break up and create a sauce. Mix the thick Greek yogurt with the whole milk and honey(to taste)until combined. Pour the yogurt mix into ice-lolly moulds, leaving a 4cm gap at the top, then fill this with the strawberry sauce. Mix a little to ripple, using the lolly stick, then freeze for at least 6 hours or overnight. I found over night to be best.
2. To dip the lollies in Midfields Granola, first whisk the Greek yogurt with the honey and milk in a small bowl. Crush the granola (use gluten free if required) and put into another bowl. Remove the lollies from the moulds and dip them into the yogurt to coat the top third, then sprinkle over the granola. You can either eat them straight away or place them on a lined tray and return to the freezer for an hour to set.
3. A few suggestions- do not over fill the lolly moulds, leave about 1 cm gap for expansion when stick is inserted.
Leave for 10 minutes at room temperature before taking out of the moulds,if they still stick run them under a running tap for 30 seconds before removing. If you do not have lolly moulds, you can use ice – cube trays and make mini lollies.
