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Peach and raspberry iceblocks

  • 3:15 Prep
  • Makes 8


  • 200g can peach slices in natural juice, drained
  • 1 cup fresh raspberries or thawed frozen raspberries
  • 500g fat-free vanilla yoghurt


  • You will need 8 iceblock moulds and 8 paddle-pop sticks


  • 1
    Process peach in a food processor until smooth. Spoon into a bowl. Process raspberries until smooth. Spoon raspberry puree into a separate bowl.
  • 2
    Divide yoghurt between the 2 bowls of fruit and swirl through. Fill iceblock moulds with alternating layers of fruit yoghurt mixtures. Place a paddle-pop stick in the centre of each mould.
  • 3
    Freeze iceblocks for 3 to 4 hours or until firm. To remove iceblocks from moulds, dip moulds quickly into hot water. Pull out iceblocks using the paddle-pop sticks.

Source: taste.com.au


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