DISH OF THE MONTH

Breakfast compote lollies

•60g granola

•2 tbsp Bonne Maman Salted Caramel

•300g fat-free, thick-set natural yoghurt

•200g Bonne Maman Cherry, Apricot or Rhubarb Compote

Method (makes 6 large lollies)

1. In a small bowl, mix the granola with the caramel and stir well to combine.

2. Spoon the mixture into the bottom of six ice-lolly moulds and press down rmly with the handle of a wooden spoon.

3. Add alternate dollops of yoghurt and compote. Insert a lolly stick into each and freeze overnight until rm.

Cook’s Tips:

For a dairy-free alternative, purée the compote with a little fresh orange juice and make compote-only lollies. If you don’t have custom-made lolly moulds, then most small freezer-proof containers will do the job. Just pop a lolly stick into the mix and freeze in the same way as with proper moulds. When you take them out of the freezer, run the outside of the container under hot water to release the lolly.

Recipe taken from Bonne Maman Breakfast Savoir-Faire (£9.99, Primo, Peter Owen Publishers). Recipe development by Moyra Fraser (bonnemaman.co.uk).