150 g Greek yogurt 180 ml whole milk 1/2 vanilla pod 2 tablespoons Fabbri mint syrup Fabbri Kroccant, to taste
preparation 25 minutes rest 5 hours, in freezer cooking time 2 minutes
In a bowl, whisk the Greek yogurt with the milk, the seeds from the vanilla pod and the Fabbri mint syrup. You will need to mix thoroughly. Transfer into 8 ice-lolly moulds and place in the freezer for 5 hours, remembering to insert the stick when the mixture is hard enough to keep them upright.
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