Cluster Choc Topped Pino-Pops

Cluster Choc Topped Pino-Pops

Cereal Doesn't Just Have to Be for The Brekkie Bowl recipe by Dr Joanna McMillan Nutritional Advisor for Freedom Foods


Serves 6


1 cup Greek natural yoghurt
300g pineapple chunks (fresh or frozen)
200g dark chocolate
½ cup Crafted Blends Clusters

Put the pineapple and yoghurt into the container of your Vitamix (or other blender), turn onto the highest power level and blend until smooth. Pour into popsicle moulds and freeze for at least 2 hours.
Melt the chocolate in a glass bowl over a saucepan of boiling water. Roughly crush the Clusters in a large mortar and pestle (alternatively place them in a ziplock bag and crush with a rolling pin).
Line a baking sheet with baking paper. Remove a popsicle from its mould (you can run under the cold tap for a few seconds to help loosen them), dip into the chocolate using a spoon to pour over to coat the top half, then sprinkle with the crushed cluster mix. The chocolate will start to set as soon as it hits the frozen popsicle, so work quickly.
Place onto the lined tray and repeat with the other popsicles. Place back into the freezer to set for at least half an hour or until ready to serve. The finished popsicles will keep in the freezer for 2-3 months.



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