HOW TO PERK UP BREAKFAST

STRAWBERRY ALMOND BREAKFAST POPS

(Serves 6)

These fun breakfast pops are essentially a frozen smoothie on a stick.

INGREDIENTS

1 cup hulled strawberries

1 medium very ripe banana

½ cup plain low-fat Greek yoghurt 2 tbs low-fat milk (1%)

¼ tsp vanilla extract

1 tbs honey, or more as needed ¾ to 1 cup slivered almonds

2 tsp boiling water

DIRECTIONS

Combine the strawberries, banana, yoghurt, milk and vanilla extract in a blender or food processor; purée until smooth. Taste, and add a little honey, as needed. Divide the mixture among the popsicle moulds and insert the sticks or handles. Freeze for about 5 hours, or until solid.

Toast the almonds in a small, dry skillet over medium heat for about 5 minutes, until browned and fragrant, shaking the pan to avoid scorching. Let cool completely, then pulse in a mini food processor or use a knife to reduce them to the size of small pebbles. Transfer to a plate.

Once the pops are frozen, stir together the tablespoon of honey and the boiling water in a small bowl. Cut six 25cm-long pieces of wax paper. Working with one at a time, hold the closed side of the popsicle mould under running hot water just long enough to unmould the pop. Brush it generously with the warm honey mixture, then coat it with one-sixth of the almonds. Wrap the popsicle in wax paper and place in a freezersafe zip-top bag. Repeat with the remaining five. Seal and freeze for at least 30 minutes, and up to 2 months.

| The Washington Post