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Frozen breakfast yoghurt pops



8 portion(s)

Frozen breakfast yoghurt pops

  • 125 g frozen raspberries
  • 125 g Frozen Strawberries
  • 125 g Frozen Blueberries
  • 1 tsp Vanilla Bean Paste
  • 40 g Pure Maple Syrup
  • 40 g Coconut sugar
  • 150 g Unsweetened almond milk
  • 200 g Greek yoghurt
  • 1 tsp arrowroot flour
  • 1 tbsp water

Recipe's preparation

  1. Place raspberries, strawberries, blueberries, vanilla, maple syrup and sugar into mixing bowl and heat 6 min/80°C/Counter-clockwise operation/speed Gentle stir setting or until softened. Transfer into a bowl and set aside to cool (approx. 10 minutes).
  2. Place almond milk and yoghurt into mixing bowl and mix 10 sec/speed 6 or until smooth.
  3. Place arrowroot and water into small bowl and stir to combine.
  4. Add arrowroot mixture and cooled berry mixture and blend 30 sec/speed 8.
  5. Divide between 8 popsicle moulds, insert mould lid or wooden popsicle stick abd place into freezer to set (approx. 8 hours). Allow to stand at room temperature for a few minutes before unmoulding and serving.

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