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Easter Breakfast Popsicles
- 500g Greek yogurt
- 1/2 Juice PLUS+ Complete Bar Chocolate
- Handful of blueberries
- 6 Strawberries
- 1 kiwi
Divide the yoghurt into three bowls.
Wash, clean, and peel the fruit.
Add the fruit to the yoghurt and mix.
Fill the silicone molds (motif of your own choice) with about 1/3 yoghurt.
Crumble the complete Bar Chocolate and sprinkle on top of the yoghurt.
Fill the rest of the molds with yoghurt.
Place the popsicle sticks into the yoghurt.
Freeze for at least 2 hours.
Remove from the mold and eat immediately.
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