Cookbook

Peach, Passionfruit &

Raspberry Yogurt Pops

1 Prep 5 minutes plus 6 hours to freeze

2 Makes 10

700g (2½ cups) creamy vanilla yogurt

410g can peach slices in natural juice, drained

2 tablespoons passionfruit pulp (about 1 passionfruit)

150g (11⁄3 cups) fresh or thawed frozen raspberries

1 tablespoon caster sugar

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

and secure lid.

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

2. Place remaining yogurt, raspberries and sugar into

blender jug and secure lid.

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

3. Divide peach mixture among 10 × 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.