Breakfast Yoghurt Popsicles

A breakfast with a difference. No Cereals, Bread or Egg. Ah there is a bit of cereal which I will come to later. But nothing traditional about this affair. You’ll know what I mean. Ideal for summer, this is an on the go, ready to eat quick breakfast option. The Popsicles can be made the previous day and stored away in the refrigerator. In case you are wondering about moulds looking at the shape. Well, one does not need special moulds for these popsicles. In fact I have use recycled order in food cups as makeshift moulds. You may use paper cups as well. Now about the recipe. You need good quality fresh yoghurt. But more importantly, try using fresh strawberries and blueberries. If you can’t get fresh berries, you can go with the frozen option. Before serving, remove the popsicles out of the cups and dip them in honey and then roll them in muesli, oats or cornflakes as you have available. That adds the breakfast feel to this recipe. You can also use nuts and seeds if you are looking for healthier options. Almost serves as a topping. So do try the breakfast yoghurt popsicles this summer. The family will love it. Happy Fooding Around.

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Breakfast Yoghurt Popsicles


Description

Rise and Chill


Scale

Ingredients

  • ½ cup fresh Strawberries ( you may use a mix of Raspberries, if in season)
  • ½ cup fresh Blueberries
  • 2 ½ cups thick Yoghurt
  • 3 Tbsp Honey
  • 1 Tbsp fresh Lemon juice
  • 3 + 3 Tbsp Water
  • Popsicle Moulds or cups

Ingredients for Assembling:

  • ½ cup mix of crunchy Muesli ( you may add some crushed breakfast Cornflakes for the extra crunch)
  • Honey
  • Nuts and seeds (Optional)

Instructions

  1. Wash the strawberries and Blueberries separately. Put them in two different bowls and microwave them 3 tbsp each of water for 30 seconds. Take them out and with the back of a fork smash them lightly into a mushy, pulpy form. Keep them in their individual bowls.
  2. In a large bowl whisk together 2 ½ cups thick yoghurt, 3 tbsp honey, 1 tbsp lemon juice.
  3. Next pour the whisked yoghurt into the mould cups. Layer them with either the strawberries or the blueberries until all the mixture has been used.
  4. Freeze for 30 mins. Insert a wooden stick into each of the moulds. Freeze for at least 2 more hours.
  5. Once set, you may take out the popsicles from their respective moulds, by simply rubbing the sides of the mould cups with your palms for a bit. The heat generated will release the frozen popsicle cups from their moulds.
  6. To serve, simply toss the bottom of the cups in a little honey and roll the over some muesli or crushed breakfast cornflakes mix.
  7. To be consumed immediately once taken out from the freezer and the popsicle mould cups.

Notes

If you are looking for a softer and creamier version of the Popsicles, you may add 1/2 cup of heavy/double cream to the Yoghurt mix and bring down the Yoghurt to 2 cups instead of 2.5 cups. You may also add some nuts and seeds of your liking to the muesli, oats or cornflakes mix. These popsicles can be prepared the evening before and consumed at breakfast the next morning. The Yoghurt Popsicles are easy, handy and on-the-go kind of breakfast for all.


Nutrition

  • Serving Size: 6

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