Ingredients
3 cups strawberries, hulled and roughly chopped, ¼ cup maple syrup, 1 cup Greek yoghurt, ¼ cup milk, 3 tbsp honey, ¾ cup granola
Method
• Combine the strawberries and maple syrup in a small saucepan and stir gently. Let the berries macerate on the counter for at least 10 minutes, until it’s syrupy.
• Place the pan over medium-high heat and cook for approximately 8 minutes or so, stirring often, until the strawberries thicken and have a jam-like consistency. Remove from heat and let it cool down.
• In a separate bowl, whisk together the yoghurt, milk, and 2 tablespoons of honey.
• Scoop out ¼ cup of the yoghurt mixture and stir it into the granola.
• Arrange the popsicle moulds and pour a big spoonful of yoghurt into the bottom of each mould. Add two tablespoon of granola and then a spoonful or two of strawberries. Continue layering yoghurt, granola, and strawberries until the moulds are filled.
• Insert popsicle sticks into each mould and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
• Unmould and serve.
