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Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 1 out of 4
4 Ingredients
Number of servings
8
- 4 yellow peaches, peeled, halved, destoned, roughly chopped (see Tip)ingredient tipTipTo peel peaches, cut a small cross on peach bases. Blanch peaches in boiling water for up to 1 minute, then transfer to a bowl of iced water and allow to cool. Peel and discard peach skins.
- 125grams raspberries
- 3/4 cup Woolworths Plantitude dairy-free vanilla coconut yoghurt
- 1teaspoons vanilla bean paste
Description
Boasting vibrant colours and summer flavours, these healthier vegan peach Melba pops layered with peach, raspberry and coconut yoghurt are a real treat.
Method
Step 1 of 3
Place peach in a food processor and process until smooth. Transfer to a small jug. Place raspberries in a food processor and process until smooth. Combine yoghurt and vanilla in a small bowl.
Step 2 of 3
Using the picture as a guide, layer raspberry puree, peach puree and yoghurt mixture among 8 x 1/3-cup capacity iceblock moulds, freezing for 15 minutes between each layer. Insert a wooden stick into each mould. Freeze for a further 4 hours or until firm.
Step 3 of 3
To serve, dip moulds in hot water and carefully remove pops.
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