Vanilla raspberry ice lollies with hazelnut granola

Hazelnut granola

Preheat the oven to 180°C.
Mix the honey and cane sugar syrup with the oat flakes.
Crush the hazelnuts and add to the mixture. Season with a pinch of fleur de sel.
Spread the mixture on a baking tray lined with baking paper.
Bake for about 20 minutes until the granola is lightly golden.

Ice lollies

Mix the Alsace Lait fromage blanc with natural vanilla with the icing sugar and lemon juice.
In a mixing bowl, crush the raspberries with a fork.
Pour a little Alsace Lait fromage blanc with natural vanilla mixture into lollipop moulds, add a few crushed raspberries, a little hazelnut granola and repeat the process until the moulds are full.

Leave to set in the freezer for at least 4 hours.

Enjoy! You're in for a treat!