These healthy ice pops are bursting with fruity flavour. The avocado adds a gorgeous creaminess to the pops without affecting the flavour, but if you prefer, use natural yogurt in its place. If your pop moulds are a different size, just make more or less of these pops.
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Serves: 8 people
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- Place one large or two small raspberries in the bottom of each of 8 x 75ml ice pop moulds. Crush them lightly with the tip of the handle of a wooden spoon and set aside.
- Roughly chop the peaches, discarding the stones, and place the flesh in a food processor with the remaining raspberries. Discard the avocado skin and stone and add the flesh to the processor along with the yogurt, honey and vanilla extract and blend until completely smooth.
- Divide evenly amongst the pop moulds. Pop a stick into the centre of each one. Freeze for 4 to 6 hours or overnight, until completely solid.
- When ready to serve, run the pop mould under warm water for a few seconds to help loosen and release it.
TIP - Use strawberries instead of raspberries if preferred. Use 100g of low-fat natural yogurt instead of the avocado if preferred.