Ingredients

 

• 400g tin peach halves in juice

• 1 lime, juice only

• 300g/10½oz natural yoghurt

• 1 tbsp runny honey or agave syrup

• 1 tsp vanilla bean paste

Method

1. Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender.

2. In a bowl, mix together the yoghurt, honey and vanilla paste.

3. Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds.

4. Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid.

5. To serve, dip the moulds briefly into a jug of hot water to release the lollies.