Peach and Raspberry Yoghurt Icy Poles

peach and raspberry yoghurt icy poles for lunch lady magazine

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.

Makes 12 icy poles ⁠

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.⁠


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.