PEACH AND RASPBERRY ICEBLOCKS

3h 15m prep

3 Ingredients

8 servings

• 200g can peach slices in natural juice, drained

• 1 cup fresh raspberries or thawed frozen

3 Method Steps

Step 1

Process peach in a food processor until smooth. Spoon into a bowl. Process raspberries until smooth. Spoon raspberry puree into a separate bowl.

Step 2

Divide yoghurt between the 2 bowls of fruit and swirl through. Fill iceblock moulds with raspberries

• 500g fat-free vanilla yoghurt alternating layers of fruit yoghurt mixtures. Place a paddle-pop stick in the centre of each mould.

Step 3

Freeze iceblocks for 3 to 4 hours or until frm. To remove iceblocks from moulds, dip moulds quickly into hot water. Pull out iceblocks using the paddle-pop sticks.