Preparation time is 4hours 20minutes
Cook time is 10minutes
Total time is 4hours 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 300milliliter cream
- 4 peaches
- 2tablespoons honey
- 1 cup frozen raspberries
- 1 1/2 cup Greek yoghurt
- 1/4 cup reduced fat milk (standard milk can be used instead of reduced fat milk)
- 1 vanilla bean, split lengthways
- 2 eggs
- 1/2 cup caster sugar
Nutrition per serving
1350kJ / 322Cal
1350 Kilojoules or 322 Calories
16% of daily energy intake*
Protein
6.8grams
Fat
19.0grams
Carbs
30.0grams
Sugars
29.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Mark an ‘X’ at the base of each peach and place into a bowl. Pour over enough boiling water to cover and leave to soak for a few minutes to loosen skin.
Step 2 of 7
Transfer to plate with a slotted spoon. Cool slightly and peel. Halve, remove stones and finely dice flesh. Place into a bowl. Stir in honey.
Step 3 of 7
Heat milk and vanilla bean in a medium saucepan until just boiling. Remove from heat and set aside to allow to infuse.
Step 4 of 7
Meanwhile, place eggs, yolks and sugar into a large bowl. Scrape seeds from vanilla bean and stir into mixture. Beat with electric beaters until pale and thick. Gradually pour in warm milk, beating well to combine.
Step 5 of 7
Place bowl over a pan of simmering water. Stir over medium heat until custard has thickened and coats the back of a spoon. Remove from heat and and cool for 5 minutes.
Step 6 of 7
Stir yoghurt into custard then add peach mixture. Stir well to combine.
Step 7 of 7
Add a few raspberries to each hole of a 6-hole popsicle mould. Divide yoghurt mixture between moulds. Insert sticks and freeze until firm. To de-mould, dip into hot water for 20 seconds to loosen. Serve.
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