Peach and Raspberry Yoghurt Icy Poles

There's loads of reasons you should make these peachy and raspberry yoghurt icy poles. The recipe is easy-peasy, they're low in sugar and they're packed full of good stuff. But we reckon the main reason to make them is because they taste brilliant.

All you'll need is a blender and some icy pole moulds.
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Makes 12 icy poles ⁠
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You'll need:

• 500g / 17.6oz coconut or plain yoghurt⁠
• 1 large peach, stone removed and chopped into small pieces⁠
• 1 tsp vanilla paste⁠
• 3 tbsp maple syrup⁠
• 1 1/2 cups frozen raspberries⁠

⁠To make the icy poles:

1. In a blender, blend together 150g yoghurt, the chopped peach, vanilla paste and 1 tbsp maple syrup until completely smooth.⁠
2. ⁠Divide the peach mixture evenly between 12 icy-pole moulds, filling up each mould about halfway.⁠
3. ⁠In a small bowl, use the back of a fork to mash together 1/2 cup of the frozen raspberries with 2 tbsp of the remaining yoghurt until the raspberries are crushed but the mixture is still chunky. Set aside.⁠
4. ⁠In a blender, blend together all the remaining yoghurt, the remaining 1 cup raspberries and 2 tbsp maple syrup until completely smooth.⁠
5. ⁠Pour the blended raspberry mixture into the moulds on top of the peach mixture, leaving around 1cm of space at the top of each mould.⁠
6. ⁠Top each mould with a heaped teaspoon of the crushed raspberry mixture.⁠
7. ⁠Place sticks into the moulds and freeze for 6 hours, or until the icy poles are completely frozen.⁠

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Peach and Raspberry Yoghurt Icy Poles was originally published in Lunch Lady Magazine Issue 9. Recipe writer and stylist Sweetpea Darlingheart. Photography by Jacinta Moore.