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2 Granny Smith apples, peeled, cored & diced
5 ml ground cinnamon
60 ml brown sugar
30 ml water
100 g pecan nuts, chopped
500 g LANCEWOOD® Apple & Cinnamon Double Cream Yoghurt
125 ml milk
10 shortbread biscuits, roughly crushed
Place the apples, cinnamon, sugar and water into a pot. Cook on low heat until the sugar dissolves and the apples begin to soften. Remove from heat and set aside to cool. Once cooled, mix in the pecan nuts, LANCEWOOD® Apple & Cinnamon Double Cream Yoghurt and milk. Spoon the mixture into lollipop moulds and fill it halfway. Add in some crushed biscuits and top with the remaining yoghurt mixture. Place a lollipop stick into each mould and freeze until completely set before unmoulding.
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