Peach Melba Pops
Cool down with these Peach Melba Pops! They're made with peaches, raspberries, and coconut yoghurt. Perfect for BBQs, lunchboxes, or dessert. Easy to make.
Recipe Tip To 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.
Ingredients
- 4 yellow peaches, peeled, halved, destoned and chopped
- 125 grams raspberries
- 3/4 cup dairy-free vanilla coconut yoghurt
- 1 teaspoons vanilla bean paste
- 4 yellow peaches, peeled, halved, destoned and chopped
- 125 grams raspberries
- 3/4 cup dairy-free vanilla coconut yoghurt
- 1 teaspoons vanilla bean paste
- Step 1 of 3Place peaches 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 3Using 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 3To serve, dip moulds in hot water and carefully remove pops.
Method
- Step 1 of 3Place peaches 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 3Using 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 3To serve, dip moulds in hot water and carefully remove pops.
Nutrition per serving
517 Kilojoules
Protein2 grams
Fat8 grams
Carbs10 grams
Sugars9 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 3Place peaches 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 3Using 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 3To serve, dip moulds in hot water and carefully remove pops.