Ingredients

Step by step

1. For the lollies, blitz the hulled strawberries and 1 tsp clear honey in a small food processor in short bursts to break up and create a sauce. Mix the thick Greek yogurt with the whole milk and honey (to taste) until combined. Pour the yogurt mix into ice-lolly moulds, leaving a 4cm gap at the top, then fill this with the strawberry sauce. Mix a little to ripple, using the lolly stick, then freeze for at least 6 hours or overnight.
2. To ‘dip’ the lollies in granola, first whisk the Greek yogurt with the honey and milk in a small bowl. Crush the granola (use GF granola if required) and put into another bowl. Remove from the moulds and dip the lollies into the yogurt to coat the top third, then sprinkle over the granola. You can either eat them now or place them on a lined tray and return to the freezer for an hour to set.
   Tip

   Lolly tips

   • These recipes make 6-10 lollies, depending on the capacity of your moulds (we used ones that held around 90ml each)
   • Don’t overfill the moulds; leave about 1 cm gap from the top to make room for the stick, which will cause the liquid level to rise (the liquid will also expand slightly when frozen).
   • Leave the frozen lollies at room temperature for 10 minutes before unmoulding so they’re the perfect consistency and pop out easily. If you’re in a hurry, run the mould under warm water for 30 seconds before removing.
   • Don’t have a lolly mould? Make mini treats using ice-cube trays and cut-down lolly sticks.
   • For a selection of ice-lolly moulds and sticks, try lakeland.co.uk