When you've got one of these frozen treats in hand everything is tickety-boo.
- Prep time 20 minutes
- Total time 4 hours & 30 minutes
- Portion size 10 servings
In food processor or blender, purée peaches with 3 tbsp maple syrup; transfer to bowl and set aside. Purée raspberries with 3 tbsp maple syrup; strain through fine sieve placed over clean bowl and set aside.
In separate bowl, combine yogurt and remaining maple syrup. Layer raspberry purée, peach purée and yogurt mixture into ice pop moulds, leaving 1/4-inch space at top. Gently dip tip of small, sharp knife into moulds, sliding against the sides several times to create marbled effect. Insert ice pop stick into centre of each mould. Freeze until firm, about 4 hours. (Make-ahead: Can be frozen for up to 1 month.) When ready to serve, briefly run moulds under lukewarm water to release ice pops.
Test Kitchen Tip: If the peach and raspberry purées are too tart for you, add more maple syrup, 1 tsp at a time, until the desired flavour is reached.
CHANGE IT UP: Peach Melba Nice Pops
For a dairy-free alternative, replace 2% Greek yogurt with 1 cup almond, soy or coconut yogurt. The richer the yogurt, the smoother the result.
Nutritional facts PER SERVING: about
- Iron 0.3 mg
- Fibre 2 g
- Sodium 10 mg
- Sugars 17 g
- Protein 3 g
- Calories 100
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat 0 g
- Total carbohydrate 20 g