Boysenberry, lemon and yoghurt breakfast pops

On mornings when it’s too hot to eat, this refreshing and delicious lemon-scented boysenberry yoghurt pops recipe is the perfect answer. Simple and delicious, this is homemade ice blocks at their best

By Emma Galloway
  • 15 mins preparation
  • 4 hrs marinating
  • Serves 8
  • Print
For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
This recipe was first published in Taste magazine.
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  • 1 cup frozen New Zealand boysenberries
  • 4 tablespoon honey or pure maple syrup
  • 2 cup (500g) unsweetened Greek yoghurt
  • finely grated zest 1 lemon
  • 1/2 cup gluten-free granola (Emma used True Food’s paleo granola)


  • 1
    Combine boysenberries in a small saucepan with 1 Tbsp of the honey, cover with a lid and heat on low until defrosted.
  • 2
    Remove lid, increase heat slightly and simmer for 2 minutes. Remove from the heat, crush berries lightly, then set aside to cool.
  • 3
    Combine yoghurt with remaining 3 Tbsp honey and lemon zest. Mix well.
  • 4
    Divide berries evenly between ice block moulds, top with lemon yoghurt and spoon a little granola on top, pressing down lightly to help it stick into the yoghurt.
  • 5
    Insert wooden sticks and freeze for 4 hours or overnight. Run moulds under warm water to help release the pops.


  • New Zealand-grown boysenberries are one of the few local frozen berries you’ll find at the supermarket. New Zealand blackcurrants would also work well, or use fresh locally grown strawberries for a nice change.

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