8-10
20 minutes
Peachy Popsicles
- 1 x Goulburn Valley Peaches In Juice, drained
- ⅓ cup juice from GV jar
- 200 grams Greek Yogurt
- 1 1/2 tsp vanilla extract
- 4 tablespoons honey
- Heat up apricot juice in a small saucepan until hot but not simmering, add half the honey. Stir to dissolve honey and then remove from heat and set aside.
- Process peaches in a blender or food processor until liquid and then add cooled honey syrup, it should be smooth but not runny.
- Mix Greek yoghurt with remaining honey.
- Pour peach mixture into ice block moulds until they are half of the way full.
- Spoon the yoghurt mixture on top of the apricot to fill each mould.
- Add paddle pop sticks and then freeze for at least five hours or overnight.
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