Peach and raspberry iceblocks

Recipe: Peach and raspberry iceblocks


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


  1. Method Process peach in a food processor until smooth. Spoon into a bowl. Process raspberries until smooth. Spoon raspberry puree into a separate bowl. Divide yoghurt between the 2 bowls of fruit and swirl through. Fill ice block molds with alternating layers of fruit yoghurt mixtures.
  2. Place a paddle-pop stick in the centre of each mould. Freeze iceblocks for 3 to 4 hours or until firm. To remove iceblocks from moulds, dip moulds quickly into hot water. Pull out iceblocks using the paddle-pop sticks.

Cooking time (duration): Freezing time: 4 hours

Number of servings (yield): 8

Meal type: breakfast

Culinary tradition: USA (General)

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