Create these gorgeous peach melba smoothie lollies and enjoy on a hot summers day while you kick back in the garden.
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
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.
Put the peaches, lemon zest and rest of the honey and yogurt in the cleaned blender and repeat the process as above.
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.
To serve, dip the lolly moulds into hot water for a few seconds to release them.
