Strawberry and peach yoghurt pops
|250 g||strawberries — halved|
|200 ml||yoghurt — plain|
|1 tsp||vanilla — extract|
|3||peaches — peeled, stoned|
|6||100ml lolly moulds|
Place the strawberries, 100ml of the yoghurt, 1/2 tsp vanilla and 1 tsp honey in a food processor (or use a stick blender) and whizz until smooth and combined. Taste and add more honey if you prefer a sweeter lolly.
Divide the strawberry mix between the moulds, so that they are each half full. Place in the freezer for 1 hour, or until they are firm to the touch but still soft enough to insert the lolly stick.
Cut the peaches into chunks and whizz up along with the remaining yoghurt, vanilla and honey until combined. Again, you can add additional honey according to taste if you wish. Top up each lolly mould, insert the stick and leave to chill in the freezer until firm.
Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.
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