Tuulia Talvio and Vanelja blogger Virpi Mikkonen, co-authors of N’Ice Cream, believe ice cream is a reasonable breakfast—especially in the form of these yogurt popsicles. Layers of coconut milk yogurt, homemade granola, and fresh fruit make up this vegan breakfast that’s like a yogurt parfait, yet free of dairy and refined sugar. Mikkonen and Talvio suggest adding berries, but any in-season fruit will work (pineapple chunks serve up a piña colada-flavored pop). You’ll surely win the “cool parent” award when your kids pull these portable frozen yogurt pops out of the freezer and eat them on the go.
Note: Allow 4 to 6 hours for the popsicles to set in the freezer.
- Yields: 6 popsicles
- Total Time: 15 minutes
Chop the fruits into small pieces.
Stir vanilla extract into the yogurt with a spoon.
Pour fruits, berries, and coconut yogurt (alternating the order) into molds and remember to leave some space for granola.
Add the granola, press down lightly, and add ice cream sticks.
Place in the freezer for 4 to 6 hours or until frozen.
Remove the molds by dipping them into hot water for a moment.
Serve and enjoy!
Excerpted from N'Ice Cream by arrangement with Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Virpi Mikkonen and Tuulia Talvio.