Peach melba smoothie lollies

Peach melba smoothie lollies
  • Serves icon Makes 6
  • Time icon Hands-on time 20 min, plus freezing

Create these gorgeous peach melba smoothie lollies and enjoy on a hot summers day while you kick back in the garden.

Nutrition: per serving

Calories
84kcals
Fat
2.5g (1.6g saturated)
Protein
2.2g
Carbohydrates
12.2g (12.1g sugars)
Fibre
1.9g
Salt
trace salt
Calories
84kcals
Fat
2.5g (1.6g saturated)
Protein
2.2g
Carbohydrates
12.2g (12.1g sugars)
Fibre
1.9g
Salt
trace salt

Per lolly

Ingredients

  • 150g raspberries
  • 50ml clear honey
  • 140g full-fat greek yogurt
  • 3 peaches, stoned and roughly chopped
  • Finely grated zest 1/2 lemon

You’ll also need… 

  • 6 x 100ml ice lolly moulds

Method

  1. Put the raspberries, half the honey and half the yogurt in a mini food processor/ blender (or use a stick blender in a bowl) and whizz until smooth. Strain the mixture through a sieve into a jug and keep to hand. Rinse out the blender.
  2. Put the peaches, lemon zest and rest of the honey and yogurt in the cleaned blender and repeat the process as above.
  3. Pour a third of one mix into 3 moulds and a third of the other mix into the 3 remaining moulds. Freeze until the top sets, then add a second, different-flavoured layer to each mould to create stripes. Freeze again, then repeat with the remaining mixtures. Add the lolly sticks and freeze overnight until solid.
  4. To serve, dip the lolly moulds into hot water for a few seconds to release them.

delicious. tips

  1. You can use tinned peaches or defrosted frozen raspberries when it’s not summer.

  2. The lollies will keep in the freezer for up to 3 months. Wrap well in cling film to avoid freezer burn.

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