Recipes

Peach, Passionfruit &

Raspberry Yogurt Pops

Prep 5 minutes plus 6 hours to freeze

Makes 10

700g creamy vanilla yogurt

410g can peach slices in natural juice, drained

2½ tablespoons passionfruit pulp (about 1 passionfruit)

150g fresh or thawed frozen raspberries

1 tablespoon caster sugar

1. Place 1 cup yogurt, peaches and passionfruit into blender jug

and secure lid.

PUREE 8 seconds or until smooth and transfer to a jug.

2. Place remaining yogurt, raspberries and sugar into blender jug

and secure lid.

PUREE 5 seconds or until smooth and transfer to a jug.

3. Divide peach mixture among 10 x 125ml

capacity ice-pop moulds then top with

raspberry mixture.

4. Place wooden stick into centre of each mould.

Place into freezer for 6 hours or until firm.

Tip: to remove ice-pops from moulds, dip moulds quickly

into hot water and gently pull the ice-pops.