Keep the kids busy this Easter by making these healthy yoghurt pops with a tasty, crunchy filling.
Ingredients
- 250 g reduced-fat strawberry yoghurt
- 100 g strawberries, hulled and chopped
- 50 g blueberries
- 350 g reduced-fat vanilla yoghurt
- 250 reduced-fat mango yoghurt
- 1 ripe yellow peach or nectarine, chopped, skin on
- 1 small banana, chopped
- 12 tablespoons muesli or granola cereal
How to Make It
- Combine the strawberry yoghurt and the chopped strawberries in a bowl. Mix well.
- Chop some of the blueberries in half and leave some whole. Combine blueberries with the vanilla yoghurt in a separate bowl.
- Combine the mango yoghurt with the peach or nectarine and banana in another bowl. Mix well.
- Spoon the yoghurt mixtures into the Easter egg moulds. Sprinkle muesli over the top of some of the yoghurt, or mix through some while spooning the yoghurt into the moulds. Tap moulds gently on the bench to remove air bubbles. Insert small popsicle sticks into each one. Place in the freezer overnight, or until pops are firm.
- Wipe the moulds with a warm cloth and remove the Easter egg pops. Serve immediately.
| Nutrition Facts |
Serving Size 182 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 1.7 g 5% |
Saturated Fat 0.8 g 4% |
Trans Fat 0.0 g |
Sodium 20 mg 0% |
carbohydrates 12.4 g 10% |
Dietary Fiber 1.1 g 3% |
Sugars 8.5 g 9% |
Protein 3.2 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |