680g (2 3/4 cups) siggi’s vanilla 0.5% yoghurt
1/3 cup full cream milk
1 cup assorted fresh fruit (kiwi, mango, blueberries, strawberries, etc.)
1/2 cup granola
Cut all of the fruit into small slices or pieces and set aside. In a bowl, whisk together the yoghurt and full cream milk until combined. Transfer the mixture to a piping bag or plastic bag with one corner trimmed off. Use the piping bag to layer the yogurt and fruit into the the ice pop mold until the they are 1cm from full. Sprinkle the granola in each mold, gently pushing it in to ensure it sticks to the yoghurt. Insert the sticks and freeze for at least 6 hours. Enjoy for breakfast or as a snack!