Easter Eggs Pops

INGREDIENTS

Pink Puree:

• 150g (about 1/2 cup) raspberries
• 2 tbsp water

Green Puree:

• 1/2 avocado
• 1/2 banana
• 2 tbsp water

Yellow Puree:

• 150g mango (fresh or frozen defrosted)
• 2 tbsp water

• 400g tub Greek yogurt
• 120g (1/2 cup) Marscapone or cream cheese
• 2-3 tbsp Dunnes Stores Berry Granola

METHOD

1. Make the purees by blending the mixes until smooth.
2. In 3 separate bowls, divide the yogurt with the cream cheese and stir until creamy.
3. Pour in the purees and stir until they are fully combined.
4. Divide into an Easter mould if you have one or a mini muffin tin if you don’t.
5. Top with chopped fruit of your choice and a sprinkle of granola. Then press down gently with the back of a spoon to press the granola into the yogurt mixture.
6. Freeze for 3-4 hours until fully frozen.