Cookie Blog
Frozen Yogurt Popsicles!
Tue, 23rd Jan 2018Stay cooooool with these little numbers.
Frozen Yogurt with Blue Berry & Triple Choc Fudge Café Cookie, Frozen Yogurt with Dried Apricot & Muesli Café Cookie and Frozen Yogurt with Dried Fig and Fig & Pecan Café Cookie.
Frozen Yogurt with Blue Berry and Triple Choc Fudge Café Cookie
Ingredients:
- 1 Byron Bay Triple Choc Fudge Café Cookie
- 700g Plain Yogurt
- 300g frozen blue berries
- Fresh mint leaves finely diced
- 1 tablespoon honey
METHOD:
Add blue berries and honey to a pot on low to medium heat adding in a little water to create a syrup. Pour into yogurt adding in mint and some Byron Bay Triple Choc Fudge Café Cookie crumbs, stir through until consistent. Using a spoon scoop into moulds adding large chunks of Byron Bay Triple Choc Fudge Café Cookie at the top. Place into freezer for 1.5 – 2hrs.
Frozen Yogurt with Dried Apricot and Muesli Café Cookie
Ingredients:
- 1 Byron Bay Muesli Café Cookie
- 700g plain yogurt
- 60g dried apricots finely chopped
- 1 tablespoon honey
METHOD:
Add in apricots into bottom of moulds leaving some for adding to yogurt. Stir in honey, apricots and crumbled Byron Bay Muesli Café Cookie, stir until consistent. Using a spoon scoop into moulds adding large chunks of Byron Bay Muesli Café Cookie at the top. Place into freezer for 1.5 – 2hrs.
Frozen Yogurt with Dried Fig and Fig & Pecan Café Cookie
Ingredients:
- 1 Byron Bay Fig & Pecan Café Cookie
- 700g plain yogurt
- 50g pieces dried fig finely chopped
- 1 tablespoon honey
METHOD:
Stir in honey, fig, crumbled Byron Bay Fig & Pecan Café Cookie into yogurt, stir until consistent. Using a spoon scoop into moulds adding large chunks of Byron Bay Fig & Pecan Café Cookie at the top. Place into freezer for 1.5 – 2hrs.*