Peach And Raspberry Iceblocks

Recipe: Peach And Raspberry Iceblocks


  • 200g can peach slices in natural juice, drained
  • 1 cup fresh or thawed frozen raspberries
  • 500g 99.9% fat-free vanilla yoghurt


  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.
  3. Place a paddle-pop stick in the centre of each mould. Freeze iceblocks for 3 to 4 hours or until firm.
  4. To remove iceblocks from moulds, dip moulds quickly into hot water. Pull out iceblocks using the paddle-pop sticks.

Number of servings (yield): 3

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)