Every month, the food blog swap is organized by several Dutch foodbloggers. The idea is that you make (and adapt) a recipe from another blogger that signed up. That way, you get to know more blogs (which is always fun), and try out someone else’s recipes. This month I decided to join for the first time, and I don’t regret it at all, because the blog I got assigned to is absolutely beautiful! It is called ‘Share love not secrets‘ by Dutchie Marleen, but she also blogs in English! Yay! Her photography style is absolutely wonderful, just as her recipes, so I would highly recommend you to take a look.
For the food blog swap I chose to make a variation on her recipe for yoghurt popsicles with granola and red fruit. The popsicles sounded delicious, and I happened to have most of the ingredients on hand, so the choice was easy to make. Instead of red fruit I chose to use only raspberries, and I almost doubled the recipe because I wanted to make more popsicles haha ;)
These are probably not as healthy as a ‘normal’ breakfast with plain yoghurt, raspberries and granola, because I did add some sugar, but for some variation it is great to have these in the freezer!
What is your favorite breakfast right now?
- 60 gr granola (you can use any kind)
- 1 tablespoon agave syrup
- 280 gr (coconut) yoghurt
- 1 tablespoon sugar
- 150 gr raspberries
- 1 tablespoon sugar
- 4 tablespoons water
- Mix the granola with the agave syrup in a bowl. Set aside.
- In a separate bowl, mix the (coconut) yoghurt with 1 tablespoon sugar. Set aside as well.
- In a small sauce pan, combine the raspberries with 1 tablespoon sugar and 4 tablespoons water. Let simmer over low to medium heat for 10 min or until the raspberries have disintegrated. It will thicken up more as it cools down, so don’t worry if it looks very liquid at this stage.
- Pour the raspberry sauce into a bowl and let cool for 5 to 10 minutes.
- Grap your popsicle molds, and fill them with the coconut yoghurt and raspberry sauce. I like to make a marbled effect by alternating one tablespoon of yoghurt with one tablespoon of raspberry sauce. When all six molds are filled, divide the granola over the top, and then insert the popsicle sticks.
- Let freeze 4 to 6 hours or overnight. Enjoy!