Tuulia Talvio and Vaneljablogger 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.Breakfast PopsExcerpted 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.

Tuulia Talvio,Virpi Mikkonen
Recipe by Extra Crispy

Gallery

Photo by Tuulia Talvio and Virpi Mikkonen

Recipe Summary

total:
15 mins
Yield:
6 popsicles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop the fruits into small pieces.

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  • 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!

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