Raspberry, Yoghurt & Muesli Breakfast Pop

Friday, 23 May 2014

May in Sydney has been surprisingly warm this year. The sun is shining and with temperatures still above 25 degrees it's hard to imagine Winter is just days away. In keeping with this I'm going to use the warm weather as an excuse to share this not-so-in-season post you'll definitely enjoy. 

I've been a little bad, okay maybe quite a lot bad with my posting over the last couple of months. A few things have changed with my work life, resulting in it being difficult to team up with my dear friends who for the last year have been shooting my recipes. I've also been busy working on some exciting new projects of mine, and sometimes in life something just has to give. Alas I'm back onto it and this week is the first post I have shot myself in my kitchen at home. I'm quite the perfectionist (eek) and I hope you enjoy the first edition of hopefully many more to come Lush styling AND photography posts.

Now enough of that and onto the recipe. The greatest thing about this recipe is that it uses frozen raspberries which are available all year round. They are reasonably priced and I think are the most delicious out of the frozen fruit aisle.  I find them to be the only frozen fruit that keeps their flavour and zing after frozen. Raspberries are rich in insoluble fibre, which means they help you feel fuller and for longer- making it a great fruit to eat in the morning. They are high in vitamin C, low in calories and are a great source of antioxidants. Having them lying around in the freezer to use any time of year is a must!

These breakfast pops are a breeze to make and great to grab on the run in the morning. I'm going to be honest I may nibble on them in the car when I'm really pressed for time.

Now to make these you will need ice block moulds. I bought mine from a storage container shop, I've seen them at most $2 shops too. You will also need muesli- I made a batch of my toasted vanilla spelt muesli to mix through the yoghurt.  It's a refined sugar free recipe, if you have time to make it, give it a go. If not a toasted or raw nut & seed muesli works best. This batch will make 4 pops, however this will vary depending on the size of the moulds you use.

TOOLS
Ice block mould
Pop sticks

INGREDIENTS
1 cup full fat Greek yoghurt
1 tsp maple syrup
Pinch vanilla powder
1/2 cup frozen raspberries
1/2 cup muesli

HOW IT'S DONE
In a small mixing bowl combine the yoghurt, maple syrup and vanilla powder. Stir till combined. I don't like things too sweet- have a taste and if you want to add a little more maple syrup do so. Add the muesli and roughly stir through. I like to leave some bits of muesli not totally combined so you get chinks throughout the pop. Spoon the yoghurt mixture into the ice block moulds, layering with the frozen raspberries. Once full, place wooden pop sticks into the centre of the mixture, push down until they are half way in- make sure you have enough room to hold it! Place the container in the freezer for at least 4 hours, or until frozen. Run under warm water to release them from the mould. Enjoy relaxing at home or on the run!

Gemma x



9 comments:

  1. This is such a clever recipe, and considering that it's warming up here in London, it's a perfect summer breakfast for me! I used to love making up my own ice block recipes with mums ice block moulds growing up, this recipe is quite nostalgic!

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  2. Yes getting out the ice block moulds brought back many memories for me too! Happy cooking over in London.

    G x

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  3. This is a gorgeous pop! I'm doing a whole week of popsicles on my blog, and I'm amazed at the creativity out there!

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  4. This looks PHENOMENAL! I want to whip them up right now.

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  5. I am loving the sound of these!! What a delicious summer treat!

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  6. What a fantastic idea! Can't wait to try these - pinned :)

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  7. could you use vanilla extract? looks delish!

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    Replies
    1. Absolutely you can. It will work just as well!

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