Yoghurt Granola ice blocks

Um, yum.

We know it's unthinkable to be dreaming about such deliciousness in this weather, though with the last days of Winter rolling out, and then poof, Spring coming on its heels, delicious treats are on the brain.

We've been big fans of Donna Hay for many, many years. Her recipes are so simple, though taste indulgent; they combine beautiful, inspired ingredients, without the rubbish.

Below is her take on yoghurt granola ice blocks, perfect for an after dinner treat, or a lazy Summer afternoon. It's quick, tasty and delicious.

INGREDIENTS

  • 1⅓ cups (160g) granola (we would recommemnd Cherry Baby or Na-na-na)

  • 1½ tablespoons date syrup+

  • 2 cups (560g) natural Greek-style (thick) yoghurt

METHOD

  • Place the granola and date syrup in a small bowl and stir well to combine. 
  • Divide the granola mixture between 8 x ⅓-cup-capacity (80ml) popsicle moulds and press down firmly with the end of a wooden spoon. 
  • Fill each mould with the yoghurt, insert popsicle sticks and freeze for 3–4 hours or until set. Makes 8. 

+ Date syrup is a natural sweetener with richness and treacly depth. You can find it in health food stores.