Breakfast Granola Strawberry & Mango Lollies

Makes 6 – 8

• 3 bags Twinings Strawberry and Mango
• 60ml boiling water
• 30 – 40ml honey, to sweeten to taste
• 300g thick plain yoghurt
• 4 strawberries, chopped
• 4 strawberries, sliced
• 80ml granola

Method:

1. Empty the contents of a tea bags into a heatproof bowl.
2. Pour the boiling water over the tea and allow to steep for 5 minutes. Stir in the honey and allow to cool. Once cool add the yoghurt and mix well.
3. Stir in the chopped strawberries. Divide the granola into the base of each lolly mould and top with 15ml of the tea and yoghurt mixture. Freeze for 30 minutes.
4. Remove the lolly moulds from the freezer and arrange the sliced strawberries on the side of the moulds.
5. Top up with the remaining mixture and freeze for at least 3 – 4 hours. Unmould before serving.