Flapjack FroYo Cups

MAKES 24

Think yoghurt’s just for breakfast? Try it in summer heat-beating frozen form with these cute, crunchy, creamy, chilled-out bites, made using the EasiYo Yoghurt Maker and our Mini Morsel Set.

Ingredients

For the yoghurt

For the flapjack bases

  • 60g butter
  • 55g golden syrup
  • 20g light muscovado sugar
  • 100g porridge oats

To decorate

  • 4 strawberries, each sliced into 6 parts
  • Finely grated lemon zest

Instructions

  1. The evening before, make the yoghurt in the EasiYo Yoghurt Maker using the sachet of Greek-Style with Honey yoghurt mix.
  2. In the morning, stir the yoghurt until smooth, then refrigerate while you make the flapjack. Preheat the oven to 180°C/Gas 4.
  3. Melt the butter, syrup and sugar in a saucepan over a low heat until smooth, without boiling. Remove from the heat and stir in the porridge oats.
  4. Spoon equal amounts into the holes of the Mini Morsel Set, pressing the mixture down with the pusher. Bake for 10 minutes.
  5. Remove from the oven and use the pusher to press down the flapjack, as it needs to be compacted. Allow to cool completely.
  6. Spoon the yoghurt over the flapjack bases until the holes are full, then add a slice of strawberry. Sprinkle with a little lemon zest, then transfer to the freezer in the tin until frozen – this will take about 2 hours. Remove from the tin and allow to stand for a few minutes at room temperature before serving.