Step 1

Divide the Greek yoghurt among eight 100ml popsicle moulds. Tap on the bench to level. Top with muesli. Place a wooden ice-block stick in centre of each mould and drizzle in the maple syrup. Place in the freezer for 2 hours or until set.

Step 2

Divide the milk among the moulds. Place in the freezer for 2 hours or until set.

Step 3

Divide the raspberry among the moulds. Place in the freezer for 2-3 hours or until set.

Step 4

Divide the cacao yoghurt among moulds. Sprinkle with chia seeds and place in the freezer for 8 hours or overnight until completely frozen.