Frozen Yogurt Pops with Blackcurrants and Oat Crumble

Instructions

1. 1

   Cook the blackcurrant compote

   Put the blackcurrants, granulated sugar, and lemon juice in a small saucepan. Cook over low heat for 6 to 8 minutes, stirring occasionally and crushing a few of the berries. Once the mixture has thickened, remove it from the heat and let it cool completely.

   
2. 2

   Bake the oat crumble

   Preheat the oven to 170 °C. Mix the oats with the melted butter, brown sugar, and salt. Spread in a thin layer on a baking sheet lined with parchment paper and bake for 10 to 12 minutes, until golden. Let cool so it firms up and stays crunchy.

   
3. 3

   Prepare the yogurt base

   Whip the cold cream to soft peaks. In a second bowl, mix the Greek yogurt with the honey and vanilla extract. Gently fold in the whipped cream with a spatula so the mixture stays fluffy.

   
4. 4

   Fill the molds

   Alternately divide the yogurt cream and cooled blackcurrant compote among six popsicle molds, each with a capacity of approximately 90 ml. Draw a skewer through each mold once or twice to create a marbled pattern, rather than a uniform pink mixture. Insert the sticks.

   
5. 5

   Freeze and serve

   Place the molds in the freezer for at least 6 hours. To remove the pops, rinse the outside of the molds with lukewarm water for a few seconds. Let the pops soften for 5 minutes and serve sprinkled with the cooled oat crumble.