|3||nectarines — chopped|
|1/2||orange — zested and juiced|
|2 Tbs||maple syrup|
|250 ml||yoghurt — full cream, plain|
|1 tsp||vanilla — extract|
|1||orange — zest only|
|1/4 cup||maple syrup|
|100 g||ginger biscuits — crushed|
|4 Tbs||butter — melted|
|50 g||dark chocolate — melted|
Place the nectarines, orange juice and maple syrup into a pot, then simmer until the nectarines are soft. Place into a blender and puree until smooth. Spoon nectarine puree 1/3 full into the lolly moulds.
Whisk together the yoghurt, milk, orange zest and maple syrup, then carefully spoon into the moulds onto the fruit mixture, leaving space for the cookie mixture.
Mix together the crushed ginger biscuits and butter then add as the final layer in the lolly moulds.
Carefully push the lolly sticks through, then freeze until completely set before unmoulding.
Before serving, drizzle with melted chocolate.