Try our peach pops for the ultimate summertime breakfast treat. Fun and easy to make – so even your little ones can have a go!
- Preparation Time
- 5 min
- Cooking Time
- 15 min
- Cooling Time
- Skill Level
- Serving Size
- 1 ice lolly maker (6 x 100ml lollies)
- 150 g raspberries
- 6 slices of tinned peaches, cut into small cubes (or 1 small fresh peach)
- 160 g Greek style yoghurt
- 3 tablespoons runny honey
- 40 g Multigrain Cheerios
- Place the raspberries, yoghurt and honey in a food blender and blend until smooth.
- Empty the mixture into a bowl and add the peach pieces and cheerios. Mix well and quickly spoon the mixture into the lolly moulds. Put the lids on and chill in the freezer for at three hours.
- When the ice lollies are firm enough to take out, hold each one in your hand for a few seconds to warm it slightly before slipping it out of its mould.
- Try this as an extra treat: Once unmoulded, dip the lollies in melted dark chocolate and then once again in crushed Shredded wheat honey nut. Place the lollies on a lined tray in the freezer for a few minutes to let the chocolate set before serving.
Note: Depending on the shape or size of your lolly maker, you may have a little bit extra mixture or be missing some so you may have to adapt the quantity a little…
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For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.